Japanese-style Shrimp Rice: The Secret of Shrimp Shell Broth

Steps

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1. 1
   Peel the shrimp, separating the shrimp meat from the shells and heads.
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2. 2
   Heat a little olive oil in a pan and sauté the shrimp heads and shells until golden and fragrant, releasing their oils.
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3. 3
   Add the scallions, ginger and water, bring to a boil, then simmer to make a rich prawn stock and strain it.
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4. 4
   Rinse and drain the rice, then place it in a pot with the prawn stock, salt, sake, mirin and soy sauce, stirring to combine.
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5. 5
   In another pan, sear the shrimp meat briefly in a little oil until it changes color and becomes fragrant, then set aside.
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6. 6
   Arrange the seared shrimp on top of the seasoned rice, cover and cook until the rice is fully cooked and has absorbed the stock, about 40 minutes.
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7. 7
   Before serving, sprinkle with black pepper and stir in the butter for extra aroma and shine.
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8. 8
   Serve with a sunny-side-up fried egg on top for extra richness from the yolk; if there's leftover prawn stock, reheat it and pour over the rice for a risotto-like finish.
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