Ginger "pilaf" with shrimps
3 servings
25 minutes
Ginger 'plov' with shrimp is an original dish that combines exotic notes of Asian cuisine and European culinary traditions. Jasmine rice infused with the aroma of pickled ginger acquires a spicy, slightly sharp taste that harmonizes with juicy royal shrimp. Vegetables add freshness and lightness, while honey-soy sauce gives the dish exquisite depth. Finally, aromatic herbs garnish the dish, enhancing its flavor nuances. This unusual plov is perfect for a romantic dinner or festive table, offering a refined gastronomic journey.
1
Boil the rice until half-cooked
- Jasmine rice: 100 g
2
Add finely chopped carrots to a pan with heated olive oil, cut the onion into large (up to 0.5 cm) feathers and add to the carrots. Introduce finely chopped garlic and ginger, add a little sugar and salt, pepper, mix, and add rice. Simmer the mixture for 5-7 minutes over medium heat with a lid.
- Carrot: 1 piece
- Sweet red onion: 1 head
- Garlic: 3 cloves
- Pickled ginger (gari): 20 g
- Jasmine rice: 100 g
3
First, clean the shrimp and sauté them in prepared oil (previously fry 1 clove of garlic and a bit of hot pepper in the oil, then remove them) for 1-2 minutes, place on a paper towel to drain excess oil. Add soy sauce to the mixture and simmer for 5 minutes, sprinkle with herbs.
- King prawns: 150 g
- Garlic: 3 cloves
- Chopped parsley: 10 g
4
Serve with a warm salad. For the salad: heat oil, sauté sliced bell pepper. In the same pan, melt honey, add julienned cucumber, sesame, drizzle with soy sauce, and stir. Cook for 1-2 minutes.
- Bell pepper: 0.5 piece
- Cucumbers: 1 piece
- Honey: 20 g
- Sesame seeds: 20 g
