Ginger Shrimp & Sticky Rice Spoon Recipe

Rinse the glutinous rice under cold water until the water runs almost clear to remove excess starch.

Soak the rinsed rice in 1 cup cold water for at least 30 minutes (up to 2 hours). Drain well in a fine mesh sieve for 5–10 minutes.

If you have a steamer: line the steamer basket with cheesecloth or a perforated parchment, spread the drained rice evenly, and steam over boiling water for 18–22 minutes until tender. If you don't have a steamer: combine soaked rice with 1 cup water and 1/4 tsp salt in a small heavy saucepan, bring to a low simmer, cover, and cook gently for 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes.

Fluff the hot sticky rice with a fork, stir in 1/2 tsp neutral oil if using to make grains glossy and prevent sticking. Keep warm while preparing shrimp.

Pat the shrimp dry with paper towels. Season with 1/4 tsp kosher salt and 1/8 tsp black pepper.

In a small bowl combine 1 tbs light soy sauce, 1/2 tbs rice vinegar, 1/2 tsp sesame oil, 1/4 tsp sugar and 1/2 tsp cornstarch. Add the grated ginger and minced garlic and stir to make a light marinade.

Toss the seasoned shrimp with the marinade and let sit 5–10 minutes (do not over-marinate or the acid will firm the shrimp).

Heat 1 tbs vegetable oil in a nonstick or stainless steel skillet over medium-high heat until shimmering. Add the white parts of the sliced scallions and cook 20–30 seconds until fragrant.

Add the shrimp in a single layer and cook 1.5–2 minutes per side until just pink and opaque and the marinade has slightly glazed them. Total cook time will be about 3–4 minutes depending on shrimp size.

Remove pan from heat; fold in the green parts of the scallions and adjust seasoning with a tiny pinch of salt if needed. Transfer shrimp to a warm plate and keep warm.

In a small bowl, make a cornstarch slurry by mixing 1 tsp water with 1/2 tsp cornstarch until smooth.

In a small saucepan over low heat combine 1/4 cup stock, 1 tbs rice vinegar, 1/2 tbs soy sauce, 1/2 tbs lime juice, 1/2 tsp brown sugar, 1/2 tsp grated ginger and 1/2 tsp chili garlic sauce. Stir to combine and bring to a gentle simmer.

Whisk in the cornstarch slurry and continue to simmer for 1 minute until the sauce thickens slightly to a glossy, pourable consistency. Remove from heat and stir in 1/8 tsp toasted sesame oil and sliced scallion greens.

Taste and adjust: add more vinegar for tang, sugar for sweetness, or chili sauce for heat. Keep warm or let cool to room temperature for serving.

Portion Rice

If using tasting spoons: place a heaping 1 tablespoon of warm sticky rice into each spoon. If using mini lettuce cups, place about 1 tablespoon into each cup. (You should get ~12 spoons/cups.)

Top each rice portion with one shrimp (or half a large shrimp if preferred). Spoon about 1/2 to 1 teaspoon of hot & sour sauce over the shrimp.

Garnish each spoon with a small cilantro leaf and a pinch of toasted sesame seeds if using. Serve immediately while shrimp and rice are warm.

Leftovers: store components separately (rice, shrimp, sauce) in airtight containers in the refrigerator for up to 2 days. Reheat shrimp briefly in a skillet and steam rice to refresh before assembling.