avec riz collant, salade de chou et mayo épicée
Ingrédients : Crevettes (crevettes) (crevettes, phosphate de sodium, sel) • Riz calrose • Maïs facile à décongeler (maïs, vinaigre modifié) • Chou rouge • Mélange mirin-soya (soya) (mirin salé (glucose, extrait de riz fermenté, eau, sel), eau, sauce soya (graines de soya, maltodextrine, sel), sel, arôme naturel (levure autolysée), acide citrique, sorbate de potassium, benzoate de sodium) • Mayo épicée (œuf, moutarde) (huile végétale, piments forts, jaune d'oeuf congelé, sucres (sucre, glucose), eau, vinaigre, sel, ail, jus de citron concentré, moutarde, gomme de xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium, EDTA de calcium disodique) • Huile de sésame • Radis • Oignon vert.
Allergens
Tags
Crevettes
285 g
Oignons verts
2 unit(s)
Radis
3 unit(s)
Maïs en grains
113 g
Chou rouge, émincé
113 g
Riz collant
0.75 cup
Mélange mirin-soja
4 tbsp
Huile de sésame
1 tbsp
Spicy Mayo
2 tbsp
Huile
1 tbsp
Poivre
0.125 tsp
Sel
0.13 tsp
Sucre
0.5 tbsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice. Stir, then reduce heat to low.
- Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut radishes into 1/4-inch half-moons.
- Thinly slice green onions.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- In a medium bowl, whisk together 1/2 tbsp (1 tbsp) sugar, soy sauce mirin blend and half the sesame oil.
- In another medium bowl, toss together cabbage, radishes and half the green onions.
- Add half the soy mixture to the slaw, then toss to combine. (NOTE: Reserve remaining soy mixture for coating the shrimp!) Season with salt and pepper, if you like.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil and corn. Cover and cook for 4-5 min, stirring occasionally, until corn is dark brown. Season with salt and pepper.
- Transfer to a medium bowl and set aside to cool.
- Heat the same pan over medium.
- When hot, add remaining sesame oil, then shrimp. (NOTE: Don't overcrowd the pan; cook shrimp in 2 batches if needed, using half the remaining sesame oil per batch.) Cook for 2-3 min, stirring often, until shrimp just turn pink.**
- Remove the pan from heat.
- Add remaining soy mixture to the pan with shrimp. Cook for 1-2 min, stirring often, until mixture thickens slightly and coats shrimp.
- Fluff rice with a fork, then stir in remaining green onions. Season with salt, if you like.
- Divide rice, corn and slaw between bowls. Top with shrimp and drizzle any remaining soy glaze from the pan over top.
- Drizzle with spicy mayo.
730
kcal
Calories
26
g
Fat
4
g
Saturated Fat
93
g
Carbohydrate
15
g
Sugar
4
g
Dietary Fiber
28
g
Protein
190
mg
Cholesterol
1800
mg
Sodium
0.2
g
Trans Fat
750
mg
Potassium
125
mg
Calcium
1.8
mg
Iron
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