Fried Shrimp Larb Recipe

Name: Fried Shrimp Larb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons uncooked sushi rice; 2 tablespoons canola oil, plus more for frying; 2 tablespoons sliced shallots (from 1 shallot); 1 tablespoon sliced garlic; 2 tablespoons fresh lime juice (from 1 lime); 1 1/2 tablespoons nam pla (Thai-style fish sauce); 2 teaspoons gochugaru; 1/2 cup (about 2 1/8 oz.) tapioca flour; 1/2 cup (about 25/8 oz.) white rice flour; 10 ounce peeled and deveined raw small shrimp; 1 tablespoon chopped scallions; 1 tablespoon chopped fresh cilantro; 15 fresh mint leaves; 6 napa cabbage leaves; 2 cups cucumber slices (from 1 English cucumber)

Servings: persons

2 tablespoons uncooked sushi rice
2 tablespoons canola oil, plus more for frying
2 tablespoons sliced shallots (from 1 shallot)
1 tablespoon sliced garlic
2 tablespoons fresh lime juice (from 1 lime)
1 1/2 tablespoons nam pla (Thai-style fish sauce)
2 teaspoons gochugaru
1/2 cup (about 2 1/8 oz.) tapioca flour
1/2 cup (about 25/8 oz.) white rice flour
10 ounce peeled and deveined raw small shrimp
1 tablespoon chopped scallions
1 tablespoon chopped fresh cilantro
15 fresh mint leaves
6 napa cabbage leaves
2 cups cucumber slices (from 1 English cucumber)

1
Toast rice in a small skillet over medium, stirring often, until golden brown, about 8 minutes; process toasted rice in a coffee grinder until it reaches a sand-like texture.
2
Heat 2 tablespoons canola oil in skillet over medium-high; cook shallots and garlic in hot oil, stirring often, until golden brown, about 3 to 4 minutes. Using a slotted spoon, transfer shallot mixture to a plate lined with paper towels.
3
Stir together lime juice, fish sauce, and gochugaru in a large bowl.
4
Pour canola oil to a depth of 3 to 4 inches into a Dutch oven; heat to 360u00b0F. Whisk together tapioca flour and white rice flour; dredge shrimp in flour mixture. Fry shrimp in hot oil, in 2 batches, until golden and crispy, about 4 minutes per batch. Drain on paper towels.
5
Transfer shrimp to lime juice mixture; add shallot mixture, ground toasted rice, scallions, cilantro, and mint, and toss until well combined.
6
Place each cabbage leaf on a small plate. Mound 1/2 cup shrimp mixture on each cabbage leaf, and surround each with 2 to 3 cucumber slices.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons uncooked sushi rice, 2 tablespoons canola oil, plus more for frying, 2 tablespoons sliced shallots (from 1 shallot), 1 tablespoon sliced garlic, and more.

Yes, Fried Shrimp Larb falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Shrimp Larb

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