Rinse the sticky rice under cold water until the water runs clear. Soak in water for at least 4 hours or overnight. Drain and place in a steamer basket lined with cheesecloth. Steam for about 30-40 minutes until tender.

Prepare the Shrimp

In a bowl, season the shrimp with salt and pepper. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with coconut flakes. Dip each shrimp first in flour, then in egg, and finally coat with coconut flakes.

Cooking

Fry the Shrimp

In a large skillet or deep fryer, heat oil over medium-high heat. Fry the shrimp in batches until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on paper towels.

Make the Sauce

In a small saucepan, combine sweet chili sauce, soy sauce, minced garlic, minced ginger, cornstarch, and water. Cook over medium heat, stirring constantly until the sauce thickens.

Assembly

Serve

On a plate, place a serving of sticky rice. Top with fried coconut shrimp, drizzle with sweet chili sauce, and garnish with micro greens and sliced scallions.

More from Mẹcha Noodle Bar

Japanese

Shoyu Paitan

Inspired by Mẹcha Noodle Bar

Shoyu Paitan is a creamy, rich Japanese ramen broth made primarily with chicken and flavored with soy sauce and black garlic. This dish is characterized by its silky texture and deep umami flavor, often enjoyed for its satisfying richness and served with various toppings like soft-boiled eggs and scallions. Here's how to make it at home.