I decided to make a sticky rice with shrimp topping for my dad and sisters today. I stopped by the grocery store to get the ingredients before heading to my dad’s house and it turned out that the coconut that I picked out was bad. My second sister said that she could tell by shaking it since there was very little water inside. I was in a hurry and didn’t shake it before buying, I knew this trick also. So I’m lacking the grated coconut for topping.
The sticky rice is mixed with coconut milk, a pinch of salt and sugar according to taste. The ingredients for the shrimp topping is as followed,
2 garlic cloves roughly chopped
1 shallot thinly sliced
1/4 teaspoon ground black pepper
8 oz of roughly chopped shrimps
1 oz grated coconut
1 teaspoon fish sauce
1 teaspoon tamarind juice
1 teaspoon of oyster sauce
3 tablespoons brown sugar
parsley and kaffir lime leaves finely sliced for garnish
To make the shrimp topping, heat the oil in a wok or frying pan and stir-fry the garlic and shallot over a medium heat until they turn slightly golden. Add shrimp, grated coconut, fish sauce, oyster sauce, tamarind juice, black pepper, brown sugar and stir-fry for 3 to 4 minutes or until the shrimp is cooked. Then adjust seasoning according to taste, the flavor should be sweet, sour and lightly salty.
To make the sticky rice, steamed sticky rice then add a pinch of salt, coconut milk, and sugar according to taste. Serve this by filing a small bowl with the sticky rice and turning it out on a small dessert plate, top with shrimp and sprinkle finely sliced kaffir lime leaves and parsley on top. This is my first time making it and it turned out pretty good.