Rice Pot with Shrimp and Vegetables Recipe


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Rice Pot with Shrimp and Vegetables




Ingredients -

2 1/2 cups Dashi Stock 3 tablespoons Japanese Soy Sauce 2 tablespoons Mirin 1/2 teaspoon Sesame Oil 1 tablespoon Peanut or Canola Oil 2 Scallions, finely sliced (reserving a little for garnish) 2 teaspoons finely Grated Ginger 1 cup Japanese short-grain Rice 1/2 Red Pepper—diced 12 Snow Peas, halved on the diagonal 16 large Uncooked Prawns, peeled

Preparation:

MIX together the stock, soy sauce, mirin and sesame oil in a small bowl. HEAT the oil in a large saucepan over a medium heat and cook the scallion for 1 minute. ADD the ginger and rice and cook for a minute, stirring to coat the rice with oil. ADD the stock and sauce mix, red pepper and snow peas, bring to the boil then cover with a lid and reduce the heat to low. SIMMER gently for 15 minutes without lifting the lid. REMOVE the lid, and quickly place the shrimp on top of the rice, then cover and cook for 5 minutes. STIR to combine and serve garnished with the reserved scallion. Tip: You can substitute the fresh shrimp for large precooked peeled shrimp, and add for the last minute of cooking to heat through.