Phuket Beach Bowl Recipe

Rinse and combine rice

Rinse 1.5 cups jasmine rice under cold water until the runoff is mostly clear. Drain and place in a medium saucepan.

Add 300 ml water, 120 ml coconut milk, 1 tablespoon grated fresh ginger, 1/2 tsp salt and 1/2 tsp sugar (optional) to the rice. Stir to combine.

Bring to a gentle boil over medium heat. Once boiling, reduce heat to low, cover tightly, and simmer 12–15 minutes until liquid is absorbed and rice is tender.

Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and keep warm. Taste and adjust salt if needed.

If using mushrooms instead of shrimp, skip to the 'Mushrooms' step below. Otherwise proceed with shrimp.

Marinate shrimp

In a bowl combine 2 tbs neutral oil, 1 tbs soy sauce, 1 tbs fresh lime juice, 1 tsp grated ginger, 1 tsp minced garlic and 1 tsp chili flakes or sriracha (optional). Add 500 g peeled and deveined black tiger shrimp and toss to coat. Marinate 10–15 minutes (no more than 30).

Grill or pan-sear shrimp

Heat a grill or a heavy skillet (cast iron) over medium-high heat until very hot. Oil the grill grates or add a little oil to the pan. Cook shrimp in a single layer 1.5–2 minutes per side until opaque and slightly charred. Remove from heat and set aside. Total cook time ~3–4 minutes.

Sauté mushrooms (optional substitute)

If substituting mushrooms, heat 1 tbs butter or oil in a skillet over medium-high heat. Add 400 g sliced mushrooms and cook undisturbed 3–4 minutes to brown, then stir and cook another 3 minutes until tender. Add 1 tsp soy sauce at the end to season and deglaze, then remove from heat.

Prepare fresh produce: peel and dice 1 large mango (reserve some small dice for garnish if you like). Slice or dice 1 avocado and toss lightly with a squeeze of lime to slow browning. Chop 1/2 cup cilantro and thinly slice 2 scallions. Zest 1 lime and cut remaining limes into wedges.

Make the dressing

In a small bowl whisk together 1 tsp fish sauce, 1 tsp rice vinegar, 1 tsp honey or palm sugar, and 1/2 tsp sesame oil. Taste and adjust balance—add a few drops of lime juice if brighter acidity is desired or a pinch more honey for sweetness.

Combine diced mango, chopped cilantro (reserve some for garnish), sliced scallions, toasted sesame seeds, and crushed peanuts or cashews in a small bowl. Toss with half the dressing to coat lightly; reserve remaining dressing for bowls.

Divide the warm ginger mango rice among 4 bowls (approximately 1.5 cups cooked rice per bowl).

Arrange the protein (grilled shrimp) or sautéed mushrooms on one side of each bowl.

Add sections of dressed mango-cilantro mixture and sliced avocado beside the rice. Sprinkle reserved cilantro, lime zest, and additional sesame seeds and crushed nuts over the bowls.

Drizzle remaining dressing over shrimp/mushrooms and rice, and finish with lime wedges on the side for squeezing. Serve immediately.