Today, we'll be making a delicious spicy shrimp crispy rice, inspired by one of my favorite appetizers at a nearby Chicago restaurant. This recipe is easy, and you don't have to worry about any raw fish, as everything is cooked. Recipe is below

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Ingredients:

2 cups thai sweet rice
4 cups water
1/2 lb deveined shrimp, shells/tails removed
2 green onions, thinly sliced
2 red thai chili's, seeds removed and diced
1 garlic clove, smashed
1 Tbsp Japanese mayo
1 Tbsp sriracha
1 Tbsp soy sauce
1 tsp sesame oil
1 jalapeno pepper, thinly sliced
1 avocado, sliced
Vegetable oil
Black sesame seeds
salt/pepper to taste

1. Begin with boiling your water before adding your thai sweet rice. This rice is much stickier and is really going to make the difference when cutting our your rectangles for frying. Cook for 15-17 minutes or until softened. Once finished, cool the rice and add to a parchment lined baking sheet and even out. You'll want to compress it down with another baking sheet, and place in the freezer for 15-20 minutes.

2. Begin to prep your green onions, jalapenos and red thai chili's. For your spicy aioli, add the thai chili's, garlic and a pinch of green onion to a mortar and pestle and smash until you have a fine paste. Then add your mayo, sriracha, soy sauce and sesame oil. Whisk until well combined

3. For the shrimp, make sure you devein and remove the shells and tails. Season lightly with salt and pepper. In a large frypan over medium heat, add some olive oil and cook the shrimp for 3-4 minutes per side. Once finished, remove and transfer to a cutting board, where you will mince the shrimp into small pieces

4. Add your minced shrimp to a mixing bowl, along with the tops of the green onions and 3 Tbsp of your spicy aioli. Mix until well combined, and your spicy shrimp mixture is complete

5. Once your rice has cooled, remove it from the pan and parchment onto a cutting board. Remove the rounded edges and cut into tiny rectangles, or whatever shape you'd like. Now fill a medium/large frying pan with 1/4 inch of a neutral oil and bring to around 350 degrees. Add in the rice pieces without crowding the pan. Cook the rice for 3 minutes per side or until golden brown and crispy

6. For plating, add your rice pieces to the plate, top with a slice of avocado and a heaping tsp of your shrimp mixture. Add the sliced jalapeno and a drizzle of your aioli. Top with black sesame seeds and enjoy!

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