Bols aux crevettes tièdes style poké

Préparée en 10 min

Épicé

avec maïs, chou et mayo épicée

7 min

Difficulté: 1/3

Japonaise

Nous avons concocté une version tiède et légèrement épicée de ce grand favori. Ce bol contient tous les éléments frais du bol poké avec, en plus, de savoureuses crevettes et du maïs grillé. Ingrédients : Crevette • Riz calrose • Maïs facile à décongeler (maïs, vinaigre modifié) • Chou rouge • Radis • Mélange mirin-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) (soya) • Oignon vert • Mayo épicée (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) (œuf, moutarde) • Huile de sésame.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crevettes

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Sésame

Poisson

Gluten

Utensils

Passoire

Grande poêle antiadhésive

Casserole moyenne

Fouet

Verre doseur

Bol à mélanger, moyen

Tags

Épicé

Ingrédients

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

Preparation

Before starting, wash and dry all produce.
Add sticky rice to a medium pot, then cover rice with cold water. Using your hand, swirl to rinse rice.
Pour off cloudy water and refill with cold water. Repeat until water rinses clear.
Add 1 1/4 cups (2 1/2 cups) fresh water. Bring to a boil over high.
Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed.
Remove the pot from heat. Set aside for 5 min, 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, then corn. Do not stir. Cover and cook for 5-6 min, stirring once halfway through, until corn is dark golden brown.
Transfer charred corn to a plate and set aside.

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.

Nutrition per serving

740

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

190

Cholesterol