Tom Yum Fried Rice with Shrimp Roe and Kaffir Lime Leaves

Sunday, October 9, 2011
Tom Yum Fried Rice with Shrimp Roe and Kaffir Lime Leaves 1


In the interests of clearing out old pictures, this Tom Yum Fried Rice with Shrimp Roe and Kaffir Lime Leaves dates back to November 2009. I was trying to figure out why I had so many shrimp heads and shells on hand and none of the recipes taken around that time revealed any clues. So I must have already blogged whatever it was I was cooking with all that shrimp.

I normally save the heads and shells of shrimp to use as stock in such dishes as Tom Yum Goong (Thai Hot and Sour Shrimp Soup) because they add so much flavor. That particular day though I was looking for something different, and remembering Miss.Adventure at Home's post about braising shrimp heads with rice and Blazing Hot Wok's Southeast Asian Rice Pilaf, I decided to make Tom Yum in a rice dish instead. So basically the Tom Yum ingredients -- shrimp heads, shrimp, chilies, lime juice, and kaffir lime leaves -- but stir-fried with rice.

The result was a very briny, fragrant rice. If I had to re-do this dish again though, I'd either drastically cut down on the shrimp shells, using only a few shrimp heads for the roe, or just stick with peeled shrimp. Because while the shrimp shells added so much flavor to the rice, it was a pain to pick out while eating. Of course, then you'd miss out on the gorgeous red color the shrimp roe added to the rice. It's a trade-off. The strips of kaffir lime leaves and a squeeze of fresh lime juice at the end helped offset the brininess of the shrimp.

So of course, it probably would have been easier to re-do the pictures with those recipe changes, but I just loved seeing the shrimp heads sticking out of the red rice. Haha. I know, I'm weird. Alternatively, if you want to skip using shrimp heads, just substitute with a tablespoon or two of Tom Yum paste.

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