Sung Anh's Guangdong-Style Shrimp Rice Porridge

1. Peel the shrimp, removing the shells from the body, and use a knife to carefully clean out the intestinal tract along the back.
2. Heat a pot over medium-high heat, add lard oil, then sauté the cleaned shrimp heads until fragrant.
3. Press down on the shrimp heads with a ladle, crushing them gradually to release the rich internal organs and oils into the oil.
4. Add cooking wine to eliminate any fishy odor, and continue heating until the alcohol smell has completely evaporated.
5. Once the alcohol is gone, pour in water and simmer briefly to extract a clear, deep, and refreshing shrimp broth.
6. While the broth simmers, heat oil in another pan to 220 degrees Celsius. Add the soaked rice that has been thoroughly dried, and fry until crisp and golden brown.
7. Fry until the rice becomes puffed and crunchy like nurungji, then remove and drain off excess oil.
8. Place warm white rice into a bowl, pour in the prepared shrimp meat and broth, and top with the fried rice nurungji to finish.

Cooking tips 💡

• Removing the intestinal tract (digestive organ) along the shrimp’s back ensures a clean, smooth taste without gritty residue.
• Lard oil has a lower smoke point than vegetable oil, so avoid overheating or prolonged high heat to prevent burning.
• Any remaining moisture in the soaked rice can cause dangerous splattering when added to hot oil at 220 degrees, so dry the rice completely with kitchen towels before frying.
• Shrimp meat should not be cooked too long, or it will become tough; add it just before the broth finishes or right before serving to preserve its tender, bouncy texture.