In the interests of clearing out old pictures, this Tom Yum Fried Rice with Shrimp Roe and Kaffir Lime Leaves dates back to November 2009. I was trying to figure out why I had so many shrimp heads and shells on hand and none of the recipes taken around that time revealed any clues. So I must have already blogged whatever it was I was cooking with all that shrimp.
I normally save the heads and shells of shrimp to use as stock in such dishes as Tom Yum Goong (Thai Hot and Sour Shrimp Soup) because they add so much flavor. That particular day though I was looking for something different, and remembering Miss.Adventure at Home's post about braising shrimp heads with rice and Blazing Hot Wok's Southeast Asian Rice Pilaf, I decided to make Tom Yum in a rice dish instead. So basically the Tom Yum ingredients -- shrimp heads, shrimp, chilies, lime juice, and kaffir lime leaves -- but stir-fried with rice.
The result was a very briny, fragrant rice. If I had to re-do this dish again though, I'd either drastically cut down on the shrimp shells, using only a few shrimp heads for the roe, or just stick with peeled shrimp. Because while the shrimp shells added so much flavor to the rice, it was a pain to pick out while eating. Of course, then you'd miss out on the gorgeous red color the shrimp roe added to the rice. It's a trade-off. The strips of kaffir lime leaves and a squeeze of fresh lime juice at the end helped offset the brininess of the shrimp.
So of course, it probably would have been easier to re-do the pictures with those recipe changes, but I just loved seeing the shrimp heads sticking out of the red rice. Haha. I know, I'm weird. Alternatively, if you want to skip using shrimp heads, just substitute with a tablespoon or two of Tom Yum paste.
Tom Yum Fried Rice with Shrimp Roe and Kaffir Lime Leaves
For four servings, you'll need:
2 cups leftover cooked rice
1 lb of shrimp, peeled and deveined, heads saved
4 cloves garlic, finely minced
1/2 tsp salt
6 Kaffir Lime Leaves, chiffonaded
1/4 cup cilantro, roughly chopped
1/2 tsp dried chili flakes
1 lime, cut into wedges
Your rice should be a day-old and cold. If you don't have any leftover rice on hand, then cook 2 cups rice, using 1/2 cup less water than normal.
Peel and devein 1 lb of shrimp. Ignore my photo with shrimp shells and just save the shrimp heads. Set the shrimp aside for later. In a large saucepan on medium heat, drizzle a bit of oil and saute the shrimp heads until the roe starts releasing color and the shells turn bright red.
When the liquid has disappeared and the shells have released all the color and flavor like so, move the shells to the sides of the pan.
Add the minced garlic and saute until softened.
Then add in 2 cups of cold rice.
Mix the rice until the shrimp roe has evenly colored the rice. So pretty! Sprinkle about 1/2 tsp salt over the rice and make sure it's evenly mixed.
When the rice is evenly colored with the shrimp roe, push the rice to the sides of the pan and add the shrimp to the center.
Stir-fry until the shrimp are mostly cooked.
Then move the shrimp to the side too, and add in 3 beaten eggs.
Make scrambled eggs in the well of the fried rice. Sometimes, when I'm not feeling so lazy, I actually prefer to make my Scrambled Egg Omelet ahead of time and add the cooked eggs at this point. It doesn't bog down the rice as much and leaves the egg pieces whole for a nicer presentation at the end.
When the eggs have cooked, add in chopped cilantro, chiffonaded kaffir lime leaves, and dried chili flakes.
Stir until everything is evenly mixed.
Serve with some lime wedges to squeeze on top to cut the grease from the shrimp roe. And definitely remember to pick out the shrimp heads when eating. :P
Other fried rice recipes:
Fried Rice with Apples and Cubed Beef
Fried Rice with Bacon, Corn, Eggs, and Green Onions
Fried Rice with Chinese Sausage, Eggs, and Lettuce
Fried Rice with Chinese Sausage, Mixed Frozen Vegetables, and Eggs
Fried Rice with Hot Dogs, Eggs, and Ketchup
Fried Rice with Kimchee and Spam
Fried Rice with Pineapples, Spam, and Shrimp
Fried Rice with Pork, Corn, and a Ladle of Ramen Broth
Fried Rice Yang Chow-Style
1 year ago today, my favorite kitchen tool, Dao Che Rau Muong (Vietnamese Water Spinach Splitter).
2 years ago today, Miette Patisserie (Ferry Building) - San Francisco.
3 years ago today, Thai Purple - Alhambra.
4 years ago today, peach-stuffed doughnuts at The Donut Man - Glendora.