Vietnamese Recipes & Cuisines (Rice & Noodles)

Popped Rice with Shrimp Recipe

Ingredients : Serves 4-6

6 oz

4 oz


2 tablespoons

10 pieces

3 cups


Marinade Shrimp

1/2 teaspoon

2 teaspoons


6 cups



1/2 tablespoon

1/2 tablespoon

4 tablespoons

1 tablespoon

1 tablespoon

1 tablespoon


3 tablespoons

1 teaspoon

2 teaspoons

Raw shrimp, peeled

Pork tenderloin

Dry black mushrooms

Green peas, canned

Crispy rice

Soup stock









Soy sauce


Tomato ketchup

Soy sauce

Brown vinegar



Cornstarch, mix with 3 tablespoons cold water


Sesame oil

Method :
  • Clean the shrimp, mix evenly with 2 teaspoons of cornstarch and 1/2 teaspoon of salt.

  • Shred pork tenderloin, mix evenly with 1/2 tablespoons of soy sauce and 1 teaspoon of cornstarch paste.

  • Soak mushrooms in warm water for 15 minutes. Remove stems. Cut tops in shreds.

  • Use 6 tablespoons of oil to fry shredded pork and put it aside. Use the remaining oil to fry shrimp until done. Remove to bowl with pork.

  • Add shredded mushrooms and soup stock in same fry pan after boil add tomato ketchup, soy sauce, sugar, vinegar and salt. When boiling again, add cornstarch paste, cook until starchy, then add pork, shrimp and green peas. Keep this warm over low heat. Add sesame oil later.

  • Deep fry crispy rice in very hot oil until brown, remove to the platter immediately. Quickly pour the hot shrimp mix over it. Listen to it snap and pop.

  • Serve hot.

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