Yangzhou Crispy Rice Squares with Spicy Shrimp Mayo

Method

1. Finely chop the carrot and ham into 3 mm pieces. Bring water to a boil in a 16 cm pot over high heat, add the carrot, peas and shrimp and blanch for 2 min, until the shrimp turn pink and curl. Lift out and let cool.

   Add in this stepCarrot 20 gCooked ham 40 gGreen peas (frozen is fine) 30 gRaw peeled shrimp 100 g

   high heat

2. Heat 1 tsp of the oil in a 18 cm pan over medium heat, pour in the beaten eggs and stir with chopsticks for 1 min into small, fine scrambled bits.

   Add in this stepCooking oil 0.6 tbspEggs 1

   medium heat

3. Mix the warm rice with the ham, carrot, peas, egg, salt, white pepper and sesame oil, using cutting motions with a spatula. Line a 15×10 cm container with plastic wrap, spread the rice in 2 cm thick, cover with wrap and press down hard with your palms, right into the corners. Chill in the fridge for 1 hour to set.

   Add in this stepFreshly cooked warm rice (short-grain) 300 gSalt ½ tspWhite pepper 1 pinchToasted sesame oil 1 tsp

4. Roughly chop the cooled shrimp and mix with the mayonnaise, chili sauce and lemon juice to make the shrimp mayo. Slice the scallions.

   Add in this stepMayonnaise 2 tbspSriracha-style chili sauce 1 tspLemon juice 1 tsp

5. Lift the set rice out of the container and, with a wet knife, cut it into 6 squares of about 5 cm.

6. Heat the remaining oil in a 26 cm pan over medium-high heat, add the rice squares and fry for 3 min per side without moving them. Turn them once the base is deep golden and firm. Number of batches: 1.

   Add in this stepCooking oil 1.4 tbsp

   medium-high heat

7. Drain the crispy rice on paper towels, top each square with a spoonful of shrimp mayo, sprinkle with scallions and sesame seeds and serve warm.

   Add in this stepScallions 1Toasted sesame seeds 1 tsp