Description
Not fried rice, but 'mixed/braised rice'. A superb Tainan gourmet where sautéed rice absorbs a rich shrimp head and bonito broth to the limit, topped with shrimp and scallions.
Restaurants serving Tainan Shrimp Rice
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- White rice
- Shrimp
- Shrimp heads(for broth)
- Bonito broth
- Green scallions
Instructions
- [Authentic Recipe]
- [Shrimp Broth] Heat oil in a pan, smash and sauté massive shrimp heads, shells, and scallions. Add bonito broth, soy sauce, and sugar to extract a bright red, rich 'seafood soup'.
- [Shrimp Topping] Sauté fresh peeled shrimp (traditionally 'Huo Shao Xia', a highly flavorful small shrimp) briefly with scallions and remove.
- Put slightly hard-cooked white rice in a giant wok (or warming pot).
- Pour the hot 'shrimp broth' generously over the rice.
- On low heat, gently mix the rice with a ladle until the grains completely absorb the soup and become 'moist and fluffy (close to zosui/risotto)'.
- Serve this shrimp broth rice in a bowl, topping with the sautéed shrimp and scallions.
Learn more Spice, substitutes, tips
Key spices
Intense crustacean aroma of shrimp
Substitutes at Japanese supermarkets
Frozen shrimp, Japanese powdered shrimp broth
Pairing
Sunny-side up Duck Egg
Trivia
[For Women] A must-eat Xiaochi when visiting Tainan. The complete opposite of crumbly fried rice; its moisture from absorbed broth is its biggest feature. Gentle yet deep flavor akin to Japanese Kamameshi.
Eating tips & etiquette
[Unique Eating] In authentic Tainan style, add a 'soft-fried duck egg' on top, melting the rich yolk into the shrimp-broth-soaked rice—the ultimate combo!
Allergen
Shrimp, Soy, Wheat (from soy sauce)