A soy sauce and sugar glaze coats seared shrimp that's served on sticky rice in this Asian-inspired dish.
- 5 colossal (U/10) shrimp
- 1/2 tsp Guilin Chili Sauce (Can be found in Asian markets)
- 2 Tbs sugar
- 3 oz soy sauce
- 1 tsp red tobiko (flying fish roe), optional
- 1/2 cup Japanese rice
- 1 tsp sugar
- 1 tsp rice vinegar
- 1 piece kombu (kelp), optional
- 3/4 cup water
- Wash rice thoroughly until water runs clear. Drain the water and leave the rice to stand for ½ hour. If you have kombu, take 3"x 3" piece and make a few cuts in it to release the flavor. Put the washed rice into a heavy bottomed saucepan, add kombu and water, and cover with a tight fitting lid. Bring to a boil over medium heat resisting the temptation to lift the lid. Once boiling (you can hear it) cook for 3-5 minutes more. Reduce the heat and simmer for 8-10 minutes, remove and let stand for 10 minutes. Remove lid and discard kombu. In a separate pan heat the vinegar, sugar and a pinch of salt until the sugar and salt have dissolved. Pour the vinegar mixture over the rice folding in with a spoon.
- Preparing the shrimpLeaving the shell on and using a sharp knife cut through the shell about a ½ inch down the back and clean out the shrimp. Leave the legs and shell intact. This will give a nice presentation and the shell will pick up the sauce.
- To finishIn a saucepan over medium-high heat add a little peanut oil and place in shrimp. Sear on one side for 2 minutes and flip, add the sugar, Guilin, and soy sauce. Allow to simmer until glaze becomes thick and coats the shrimp. Remove and serve over rice.
- GarnishCan be finished with peppers or asparagus.
Recipe courtesy of the National Fisheries Institute
Calories from Fat 12 (2%)
(2%)Total Fat 1g
(1%)Saturated Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Total Carbohydrate 111g
(12%)Dietary Fiber 3g
Sugar Alcohols 0g
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