Sweet rice with garlic, shrimps and arugula

Rice 861 Last Update: Jul 09, 2021 Created: Jul 08, 2021 0 0 0
Sweet rice with garlic, shrimps and arugula
  • Serves: 6 People
  • Prepare Time: 20
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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A Chinese (with some European flavors) recipe that requires sleight of hand and a timer: The shrimp in the sauce must cook at the same time as the rice. The sushi sauce is easily changed to a mixture of rice vinegar, rice vodka and sugar. Rice vodka, again, can be replaced with sweet sherry.

Ingredients

Directions

  1. Put the jasmine rice in a separate saucepan. And heat the wok, pour in sesame oil and lightly fry the finely chopped garlic in it, in no case allowing it to overcook, otherwise the garlic will taste bitter.
  2. Squeeze the juice of two lemons into a wok, add fish sauce, sushi vinegar, sugar and shrimp. Simmer all this until the broth of juice, vinegar and oil begins to boil intensively; as soon as this happens, turn down the fire.
  3. It is necessary to guess so that by this moment the jasmine rice has been cooked four-fifths of its readiness. This is easy to do. Usually on the packaging they write that this rice is cooked until fully cooked for fifteen to seventeen minutes. Therefore, you need to cook it for thirteen minutes. And try to complete all manipulations with juice and shrimp during this time.
  4. Throw arugula, cilantro into the boiling broth and add rice along with the rest of the water, if any. Stir rice with shrimp and broth. Cover the pan with a lid, turn off the heat and let stand for another two or three minutes. During this time, the rice will come to a condition and soaked in the sauce.

Sweet rice with garlic, shrimps and arugula



  • Serves: 6 People
  • Prepare Time: 20
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

A Chinese (with some European flavors) recipe that requires sleight of hand and a timer: The shrimp in the sauce must cook at the same time as the rice. The sushi sauce is easily changed to a mixture of rice vinegar, rice vodka and sugar. Rice vodka, again, can be replaced with sweet sherry.

Ingredients

Directions

  1. Put the jasmine rice in a separate saucepan. And heat the wok, pour in sesame oil and lightly fry the finely chopped garlic in it, in no case allowing it to overcook, otherwise the garlic will taste bitter.
  2. Squeeze the juice of two lemons into a wok, add fish sauce, sushi vinegar, sugar and shrimp. Simmer all this until the broth of juice, vinegar and oil begins to boil intensively; as soon as this happens, turn down the fire.
  3. It is necessary to guess so that by this moment the jasmine rice has been cooked four-fifths of its readiness. This is easy to do. Usually on the packaging they write that this rice is cooked until fully cooked for fifteen to seventeen minutes. Therefore, you need to cook it for thirteen minutes. And try to complete all manipulations with juice and shrimp during this time.
  4. Throw arugula, cilantro into the boiling broth and add rice along with the rest of the water, if any. Stir rice with shrimp and broth. Cover the pan with a lid, turn off the heat and let stand for another two or three minutes. During this time, the rice will come to a condition and soaked in the sauce.

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