Shrimp Recipe
Jasmine rice, chili crunch oil, red cabbage, cucumber, avocado, daikon, radish, carrots, yum yum sauce, and ginger soy.
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Ingredients
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Main Ingredients
Vegetables
Sauces
Method
Preparation
- 1
Cook the Jasmine Rice
Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rinsed rice with 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until rice is tender and water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
- 2
Cooking Shrimp
- 3
Cook the Shrimp
In a large skillet, heat 2 tablespoons of chili crunch oil over medium-high heat. Add 1 pound of shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque. Remove from heat and set aside.
Assembly
- 4
Assemble the Dish
In serving bowls, layer the cooked jasmine rice, followed by the cooked shrimp. Top with the sliced vegetables (red cabbage, cucumber, avocado, daikon, radish, and carrots) in an artistic manner. Drizzle with yum yum sauce and ginger soy sauce to taste.