Sweet rice with shrimps and salad mix "Afisha-Food"

6 servings

20 minutes

Sweet rice with shrimp and salad mix is a vivid example of Pan-Asian cuisine that combines freshness, tenderness, and rich flavors. The dish's roots can be found in Thai and Japanese gastronomy, where sweet jasmine rice harmoniously complements sweet-sour and spicy notes. Braised shrimp soaked in citrus juice, sushi vinegar, and fish sauce create a rich and deeply unfolding flavor, while the addition of salad mix adds freshness and textural variety. This dish is perfect for a cozy dinner or as an original side to seafood. Culinary magic happens as the fragrant broth is absorbed by the rice, which becomes soft and infused with Eastern flavors upon completion. The simplicity of preparation combines with the sophistication of taste, making it worthy of a central place on your table.

Energy value per serving

• Calories: 497.3
• Proteins: 22.8g
• Fats: 9.8g
• Carbohydrates: 78.2g

Ingredients

• Jasmine rice: 500 g
• Rice Vinegar for Sushi: 100 ml
• Salad mix ""Food"": 1 pc
• Cane sugar: 50 g
• Sesame oil: 50 ml
• Garlic: 10 clove
• Fish sauce: 3 tbsp
• Lemon: 2 pc
• Shrimps: 500 g

Cooking steps

1. Cook jasmine rice in a separate pot.

   Required ingredients:

   • Jasmine rice: 500 g

2. Heat the wok, pour in sesame oil, and lightly fry the finely chopped garlic, making sure not to overcook it, or the garlic will become bitter.

   Required ingredients:

   • Sesame oil: 50 ml
   • Garlic: 10 cloves

3. Squeeze the juice of two lemons, add fish sauce, sushi vinegar, sugar, and shrimp. Simmer until the broth of juice, vinegar, and oil starts to boil vigorously; once that happens, reduce the heat.

   Required ingredients:

   • Lemon: 2 pieces
   • Fish sauce: 3 tablespoons
   • Rice Vinegar for Sushi: 100 ml
   • Cane sugar: 50 g
   • Shrimps: 500 g

4. By this time, the jasmine rice should be cooked to four-fifths of full readiness. This is easy to do. Usually, the packaging states that this rice cooks to full readiness in 15-17 minutes. Therefore, it should be cooked for about thirteen minutes. And try to finish all the manipulations with the juice and shrimp during this time.

5. Add the salad mix to the boiling broth and pour in the rice along with any remaining water. Stir the rice with the shrimp and broth. Cover the pan, turn off the heat, and let it sit for another two to three minutes. During this time, the rice will cook and absorb the sauce.

   Required ingredients:

   • Salad mix ""Food"": 1 piece
   • Jasmine rice: 500 g