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1
For the shrimp: In a large bowl, combine the shrimp with the soy sauce, Ginger-Garlic Paste, sambal and cornstarch.
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2
Mix well to coat the shrimp.
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3
Cover and refrigerate for 15 minutes.
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4
For the egg crepes: In a bowl, whisk together the eggs, soy sauce and 1/4 teaspoon water.
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5
Set a medium nonstick skillet over medium-low heat and coat it lightly with peanut oil.
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6
Pour in half the egg mixture and swirl the pan so the egg coats the bottom.
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7
Cook over low heat until firm, then carefully turn with a spatula and finish cooking on the other side, about 45 seconds per side.
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8
Transfer the egg crepe to a plate to cool.
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9
Repeat with remaining egg mixture.
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10
When the crepes are cool enough to handle, stack, roll and slice them into thin julienne strips.
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11
Set aside until ready to use.
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12
For the fried rice: Set a large wok or large nonstick skillet over high heat and swirl in 1 tablespoon of the peanut oil.
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13
Add the marinated shrimp and stir fry until slightly pink, about 2 minutes.
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14
Transfer the shrimp to a plate and set aside.
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15
Reduce the heat to medium and add the remaining 2 tablespoons peanut oil.
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16
Add the onions, celery and Ginger-Garlic Paste and stir fry until softened and fragrant, about 3 minutes.
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17
Add the sesame oil and the rice and stir fry until hot and a little crispy, about 2 minutes, breaking up the rice with a wooden spoon as you go.
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18
Fold in the peas, edamame, pineapple and bean sprouts and continue to stir fry until the vegetables heated through, about 2 minutes more.
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19
Stir in the soy sauce and sambal.
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20
Fold in the cooked shrimp and the sliced egg crepe.
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21
Transfer to a serving platter and garnish with chopped scallions.
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22
Pulse the garlic and ginger in a food processor.
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23
With the processor running, stream in the canola oil and process to a paste.
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24
(You'll need 3 tablespoons of the paste for the above recipe.
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25
Refrigerate remaining paste for up to a week.)
