Nasi Liwet with Shrimp

Step 1

Slice the shallots in half lengthwise from root to tip, then slice crosswise into thin half-moon pieces about the thickness of a coin.

Step 2

Mince the garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

Step 3

Heat 2 tablespoons of oil in a medium pot over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 90 seconds.

Step 4

Add the sliced shallots and stir once every 30 seconds until they turn golden brown and smell fragrant, about 4 minutes, then transfer to a small plate.

Step 5

Add the minced garlic to the oil still in the pot and stir for 20 seconds until it becomes fragrant, so the garlic releases its flavor.

Step 6

Pour in the rice and stir constantly for 2 minutes, coating each grain with oil.

Step 7

Pour in the coconut milk and water, then stir once to combine.

Step 8

Cover the pot and reduce heat to low, then cook undisturbed for 15 minutes until all liquid is absorbed and the rice is tender.

Step 9

While rice cooks, heat 1 tablespoon of oil in a separate small skillet over medium-high heat until it shimmers, about 90 seconds.

Step 10

Add the shrimp to the hot skillet and cook without stirring for 90 seconds until the undersides turn opaque and pink.

Step 11

Flip each shrimp and cook for another 60 seconds on the other side until fully opaque pink throughout, then remove from heat.

Step 12

Remove the pot from heat, fluff the rice gently with a fork to separate the grains.

Step 13

Divide the rice between two bowls, top each with half the shrimp, then scatter the crispy shallots over the top.