Coconut steamed rice with baby shrimp (cơm dừa tép rang) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Vietnam Region / Locale: Bến tre province Servings: Serves 4
Vietnam Region / Locale: Bến tre province Servings: Serves 4Coconut Steamed Rice with Baby Shrimp is a delightful Vietnamese dish that showcases the rich culinary tradition of the Mekong Delta region. This dish combines fragrant jasmine rice steamed in creamy coconut milk with the savory crunch of baby shrimp, creating a harmonious blend of flavors and textures that embody the essence of Vietnamese home cooking. It’s often enjoyed as a comforting meal yet offers a sophisticated taste that promises an unforgettable dining experience.
Ingredients
- jasmine rice – 2 cups / 400 g
- coconut milk – 2 cups / 480 ml
- water – 1 cup / 240 ml
- baby shrimp – 300 g / 10.5 oz
- fish sauce – 2 tbsp / 30 ml
- sugar – 1 tbsp / 14 g
- garlic, minced – 2 cloves
- shallots, thinly sliced – 2
- scallions, chopped – 2 stalks
- vegetable oil – 2 tbsp / 30 ml
- freshly ground black pepper – to taste
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. Drain well.
- In a large pot, combine the jasmine rice, coconut milk, and water. Bring to a boil over medium-high heat, stirring occasionally.
- Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- Meanwhile, heat vegetable oil in a skillet over medium heat. Add minced garlic and shallots, sauté until fragrant.
- Add baby shrimp to the skillet and cook until they start to pink, about 3 minutes.
- Stir in fish sauce and sugar, cooking for another 2 minutes until the shrimp are coated and slightly caramelized.
- Remove from heat and add chopped scallions and freshly ground black pepper. Stir well.
- Fluff the cooked rice with a fork, then serve topped with the shrimp mixture. Garnish with additional scallions if desired.
Substitutions
- jasmine rice -> basmati rice
- coconut milk -> almond milk with a teaspoon of coconut extract
- baby shrimp -> chopped regular shrimp or diced chicken
- fish sauce -> soy sauce
Enhancements in the Next Evolution
- Use freshly grated coconut instead of coconut milk for more texture.
- Add a splash of lime juice to the shrimp for a zesty flavor.
- Incorporate kaffir lime leaves while cooking the rice for an aromatic touch.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
