Sweet Garlic Rice with Shrimp and Arugula
6 servings
20 minutes
A Chinese (with some European influences) recipe that requires dexterity and a timer: the shrimp in the sauce should cook at the same time as the rice. The sushi sauce can easily be replaced with a mixture of rice vinegar, rice vodka and sugar. The rice vodka, again, can be replaced with sweet sherry.
1
In a separate pot, cook jasmine rice. Heat the wok, pour in sesame oil, and lightly sauté the finely chopped garlic, making sure not to burn it, or else the garlic will taste bitter.
- Jasmine rice: 0.5 kg
- Sesame oil: 50 ml
- Garlic: 12 cloves
2
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.
- Lemon: 2 pieces
- Fish sauce: 3 tablespoons
- Sushi rice vinegar (seasoned): 100 ml
- Cane sugar: 50 g
- Shrimp: 0.5 kg
3
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 fifteen to seventeen 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.
4
Add arugula, cilantro, and the remaining water to the boiling broth along with the rice. Mix the rice with the shrimp and broth. Cover the pan, turn off the heat, and let it sit for another 2-3 minutes. During this time, the rice will cook and absorb the sauce.
- Rocket (arugula): 100 g
- Cilantro: 50 g
- Jasmine rice: 0.5 kg
