Sweet Rice with Shrimp and Salad Mix "Foodie"
Main Dishes • Pan-Asian
Description
If you don't have a special sushi sauce on hand, you can mix regular rice vinegar with rice wine and sugar. If you don't have rice wine, sweet sherry will work.
Ingredients
- Jasmine Rice 20 oz
- Rice Vinegar for Sushi 5 fl oz
- Salad mix "Eats" 1 piece
- Brown Sugar 0 oz
- Sesame Oil 0 fl oz
- Garlic 10 cloves
- Fish Oil 3 tablespoons
- Lemon 2 pieces
- Shrimp 20 oz
Step-by-Step Guide
Step 1
In a separate pot, cook the jasmine rice.
Step 2
Heat a wok, pour in the sesame oil, and lightly sauté the finely chopped garlic, making sure not to overcook it, as burnt garlic will taste bitter.
Step 3
Squeeze the juice of two lemons into the wok, add the fish sauce, sushi vinegar, sugar, and shrimp. Simmer until the broth from the juice, vinegar, and oil starts to boil vigorously; once this happens, reduce the heat.
Step 4
Timing is key; the jasmine rice should be cooked to about four-fifths of its full doneness by this point. This is easy to achieve. Usually, the package states that this rice cooks fully in 15-17 minutes. Therefore, it should be cooked for about thirteen minutes. Try to complete all the tasks with the juice and shrimp during this time.
Step 5
Add the salad mix to the boiling broth and stir in the rice along with any remaining water, if available. Mix the rice with the shrimp and broth. Cover the pan with a lid, turn off the heat, and let it sit for another two to three minutes. During this time, the rice will finish cooking and absorb the sauce.
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