Teppanyaki-Style Shrimp and Calrose Rice2016-09-17
- Yield : 2 servings
- Cook Time : 20m
- Ready In : 35m
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- 1 cup Calrose rice, rinsed very well
- 1/2 teaspoon salt
- 6 shell-on prawns (U10/U12 size)
- 1 1/2 teaspoons grapeseed oil
- 1/4 teaspoon sesame oil
- 3/4 teaspoon grated fresh ginger root
- 3/4 teaspoon minced garlic
- 1/4 small yellow onion, thinly sliced
- 1 ounce carrots,
- 8 baby corn, optional
- 1/4 red bell pepper, thinly sliced
- 1 large egg
- 1 tablespoon tamari sauce (gluten-free soy)
- 1 tablespoon mirin rice wine
- 1 tablespoon rice wine vinegar
- 1 teaspoon sambal olek
- 1 pinch dry mustard, dissolved in 1 tablespoon water
- 1 ounce mung bean sprouts
- 1 lemon, cut in half
- 1/4 green onion, thinly sliced
- 1/4 teaspoon sesame seeds
For the steamed Calrose rice: In a saucepan on high heat, add the rice, salt and 2 1/2 cups water. Bring to a full boil, cover, place a tight-fitting lid on top and then reduce the heat to a simmer. Allow to cook for 18 minutes, then carefully fluff the rice with a fork before serving.
For the teppanysaki-style shrimp: Peel and devein the shrimp and remove the tails. Split the shrimp lengthwise.
Heat a large griddle or heavy wok over medium-high heat. Add the grapeseed oil and sesame oil. Add the shrimp and quickly sear to caramelize them, cooking them halfway, about 1 minute. Remove immediately.
Quickly add the ginger, garlic and onion and saute until tender, about 3 minutes. Add the carrots, baby corn if using and peppers and saute until cooked through, about 3 minutes. Crack the egg over the vegetables and quickly stir-fry to cook the egg.
Add the tamari, mirin, rice wine vinegar, sambal and dry mustard dissolved in water and toss until everything is well coated. Add the shrimp and mung bean sprouts and cook until the liquid is reduced by half and the shrimp are cooked through, about 1 minute.
Serve over the steamed rice and top with a squeeze of lemon juice, sliced green onions and sesame seeds