Fried Shrimp Larb

• 2 tablespoons uncooked sushi rice
• 2 tablespoons canola oil, plus more for frying
• 2 tablespoons sliced shallots (from 1 shallot)
• 1 tablespoon sliced garlic
• 2 tablespoons fresh lime juice (from 1 lime)
• 1 1/2 tablespoons nam pla (Thai-style fish sauce)
• 2 teaspoons gochugaru
• 1/2 cup (about 2 1/8 oz.) tapioca flour
• 1/2 cup (about 25/8 oz.) white rice flour
• 10 ounce peeled and deveined raw small shrimp
• 1 tablespoon chopped scallions
• 1 tablespoon chopped fresh cilantro
• 15 fresh mint leaves
• 6 napa cabbage leaves
• 2 cups cucumber slices (from 1 English cucumber)

1. Toast rice in a small skillet over medium, stirring often, until golden brown, about 8 minutes; process toasted rice in a coffee grinder until it reaches a sand-like texture.
2. Heat 2 tablespoons canola oil in skillet over medium-high; cook shallots and garlic in hot oil, stirring often, until golden brown, about 3 to 4 minutes. Using a slotted spoon, transfer shallot mixture to a plate lined with paper towels.
3. Stir together lime juice, fish sauce, and gochugaru in a large bowl.
4. Pour canola oil to a depth of 3 to 4 inches into a Dutch oven; heat to 360u0b0F. Whisk together tapioca flour and white rice flour; dredge shrimp in flour mixture. Fry shrimp in hot oil, in 2 batches, until golden and crispy, about 4 minutes per batch. Drain on paper towels.
5. Transfer shrimp to lime juice mixture; add shallot mixture, ground toasted rice, scallions, cilantro, and mint, and toss until well combined.
6. Place each cabbage leaf on a small plate. Mound 1/2 cup shrimp mixture on each cabbage leaf, and surround each with 2 to 3 cucumber slices.

rice, canola oil, shallots, garlic, lime juice, fish sauce, gochugaru, tapioca flour, white rice flour, shrimp, scallions, fresh cilantro, mint, cabbage, cucumber

Taken from www.myrecipes.com/recipe/fried-shrimp-larb (may not work)