Rice with curry and shrimp

Ingredients
1 cup of Riso Scotti Bob cu Bob Long Grain Rice
1 cup of water
8 large shrimp, cleaned
2 tablespoons of light soy sauce
5 tablespoons of rice wine (or dry white wine)
1 tablespoon of curry powder
1 tablespoon of lemon juice
2 teaspoons of sugar
2 tablespoons of dark soy sauce
2 green onions, cut diagonally into pieces of 2-3 cm
1 clove of garlic, grated
1 teaspoon of ginger, grated
2 teaspoons of Riso Scotti Rice Oil
½ teaspoon of white pepper
1 teaspoon of sesame oil
Fresh chives leaves, ripped, for garnishing

Instructions
In a bowl, mix the light soy sauce with 1 tablespoon of rice wine, the curry powder, sugar and lemon juice. When the solid parts have diluted, add the water and stir.
Put the rice and mixture in a heat resistant Chinese casserole. Bring to boil, at medium temperature, then lower the heat and cover the casserole.
Leave it boil for 15 minutes, then add the shrimp and cover quickly. Continue cooking for another 5 minutes or until the rice and shrimp are done. Meanwhile, heat the oil in a small pan. Add the green onions, garlic and ginger and sauté for 1 minute. Add the dark soy sauce, the rest of the rice wine and white pepper and continue for 1 minute. Put the pan aside, add the sesame oil and stir well. Serve the rice with shrimp, sprinkled with sauce and garnished with chives leaves.

• < Prev
• Next >

•  PDF 
• | Print |
• Print