-
1
Salt-clean the shrimp: Put the shrimp in a colander and sprinkle with the salt.
-
2
Toss with your hands, rubbing gently to make sure all surfaces are evenly covered.
-
3
Let sit for 5 minutes; then rinse in cold water and drain.
-
4
Cut each shrimp in half lengthwise and then in half again crosswise.
-
5
Put the shrimp in a medium bowl and add the shallots, fish sauce, pepper, and sugar.
-
6
Mix well and let marinate covered at room temperature for 1 hour.
-
7
Put the rice into a spice mill and pulse it a few times to grind, about 10 seconds total.
-
8
The largest grains will be a third of their original size.
-
9
Heat the oil over medium-low in a 4-quart pot and add the shrimp mixture.
-
10
Saute, stirring frequently, for 3 to 5 minutes, until all the shrimp are pink and the shallots have softened but not colored.
-
11
Add the rice and stir well.
-
12
Gradually add 2 quarts water, stirring constantly to avoid clumping.
-
13
Raise the heat to high and bring the mixture to a simmer.
-
14
Reduce the heat to medium-low and simmer, stirring often, for 20 to 25 minutes, until the rice is completely tender and the broth has thickened.
-
15
Raise the heat to high, add the peas, and cook for 3 to 4 minutes, until the peas are just tender; remove from the heat.
-
16
Add the cilantro, scallions, and pea greens, and season with a splash of fish sauce if necessary.
