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–+ servings

Spicy Shrimp Salad with Crispy Rice

crispy rice topped with avocado, jalapeno, spicy shrimp salad and eel sauce
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Lunch, Main Course
Servings 4 servings

Ingredients
  

For the crispy rice:

  • 4 cups cooked short grain rice sprinkled with 3 tsp of mirin
  • oil for frying

For the shrimp salad:

  • 3/4 lb large (21-30 count) shrimp peeled and deveined, tails removed
  • 2 tbsp oil
  • 1/4 cup diced scallions
  • 1/4 cup panko flakes
  • 3 tbsp mayo
  • 2 tbsp sriracha
  • 1 tbsp diced jalapeno
  • 1 tsp soy sauce

To serve:

  • 1 avocado sliced thinly
  • 1 jalapeno sliced thinly
  • 2 tbsp eel sauce
  • soy sauce for dipping

Instructions
 

For the rice:

  • Sprinkled cooked rice with mirin and line an 8x8 pan with plastic wrap then press the rice into the pan to tighly pack it. Wrap and refrigerate at least an hour.
  • Remove rice from the pan and cut into about 12 even squares.
  • Heat a bit of oil in a skillet until it is about 375 degrees and cook a few squares at a time of rice, rotating them until they are browned on all sides. 3-4 minutes. Drain on paper towels. Cut each square in half.

For the shrimp:

  • Heat a frying pan over medium and add the oil. When it is hot, add the shrimp and season lightly with salt. Cook until pink and no longer translucent, flipping occasionally. When the shrimp is fully cooked, move to a cutting board and allow to cool a bit before chopping it.
  • Finely chop the shrimp and add to a bowl with the mayo, scallions, breadcrumbs, sriracha, jalapeno and soy. Stir to mix.

To serve:

  • Top each square of crispy rice with a slice of avocado, shrimp salad, a slice of jalapeno and drizzle with eel sauce. Serve with soy for dipping.
Keyword Appetizer, Lunch, Main Dish, Seafood
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