Asian style coldwater shrimps rice

Asian style coldwater shrimps rice

PrintEmail

Ingredients

For 2 people

Cream

  • 1 tsp of lemon juice
  • 0.5 cup of peeled coldwater shrimps
  • 3 tbsp of canned corn
  • 3 tbsp of frozen peas
  • 1 tbsp of ginger root, grated
  • 2 peeled cloves of garlic
  • 1 middle-sized carrot
  • 1 tbsp of ouster sauce
  • 4 tbsp of vegetable oil
  • 1 cup(s) of long grain rice
  • 1 tablespoon(s) of honey
  • 1 part(s) Soy sauce – by taste
  • 1 dash(es) of hot red pepper
  • 1 Herbs by taste (the more the better)
  • 2 tablespoon(s) of sesame oil
  • 1 dash(es) middle-sized onion

Asian style coldwater shrimps rice Directions

    • Cut carrots into the small dices. Chop onion. Crash the garlic with the flat side of the knife then chop finely. Cut the hot pepper along in half, remove the seeds then chop finely. Mix 2 tbsp of sesame and 2 tbsp of vegetable oil in the wok. Heat up. Stir-fry carrot, onion garlic and pepper. Add frozen peas. Cook, until water evaporated. Add corn, ginger and honey, pour in the oyster sauce. Season with spices by taste. (Do not salt it). Turn the heat low, and cook for 3 more minutes.
    • Put the rice in the small pan. Boil the rice in a regular way. Put it in the wok and carefully mix with other ingredients. Add 2 tbsp of vegetable oil, turn the heat to the middle-level and fry the rice, stirring periodically. Spice the rice with soy sauce, until cooking.
    • Add peeled shrimps, finely chopped herbs, spruce with lemon juice, mix, cover with lid and steam it for 3 minutes. Serve in the ceramic bowls.
Top
SCROLL TO TOP