Crevettes géantes et poêlée de riz doré façon Singapour

Spécial sauté

Très riche en fibres

Nouveau

avec bacon et légumes sautés

35 min

Difficulté: 1/3

Singapourienne

Ingrédients : Crevettes géantes (crevettes) (crevettes, phosphate de sodium, sel) • Bok choy de Shanghai • Riz basmati • Mirepoix (oignon, carotte, céleri) • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Sauce aux huîtres végétarienne (soya) (eau, sucres (sucre, mélasse de fantaisie), sel, amidon de maïs modifié, sauce soya (soya, maltodextrine, sel), protéine de soya hydrolysée, jus de champignon concentré, huile de soya, extrait de levure, arôme naturel (soya), gomme xanthane, acide phosphorique, caramel, sorbate de potassium, benzoate de sodium) • Lime • Pois mange-tout • Échalotes frites (blé) (oignon, huile de palme, farine de blé, sel) • Mélange d’épices moo shu (soya, blé, sulfites) (poudre d'ail, sucre (maltodextrine), épices, sauce de soya en poudre [sauce de soya (graines de soya, blé, sel), maltodextrine, sel], sel, dioxyde de silicium) • Coriandre • Mélange d'épices cumin-curcuma (cumin, curcuma, dioxyde de silicium) • Ail.

Allergens

Sulfites

Soya

Sulfites

Moutarde

Lait

Blé

Oeuf

Peut contenir des traces d’allergènes

Triticale

Crustacés

Gluten

Arachides

Crevettes

Sésame

Noix

Poisson

Tags

Très riche en fibres

Pan-asian-plates

Nouveau

Noodle-stir-fry

Speciality

Ingrédients

Crevettes géantes

285 g

Tranches de bacon

100 g

Riz basmati

0.75 cup

Mirepoix

113 g

Pois mange-tout

56 g

Bok choy de Shanghai

2 unit(s)

Gousses d'ail

1 unit(s)

Coriandre

7 g

Lime

1 unit(s)

Sauce aux huîtres végétarienne

0.25 cup

Échalotes frites

28 g

Mélange d'épices Moo Shu

9 g

Mélange d'épices cumin-curcuma

4 g

Beurre

1 tbsp

Huile

1 tsp

Sel

0.063 tsp

Poivre

0.063 tsp

Preparation

Before starting, preheat the broiler to high.
Wash and dry all produce.
To a medium pot, add mirepoix, Cumin-Turmeric Spice Blend, half the Moo Shu Spice Blend, 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, stir in rice and 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 bacon into 1-inch pieces.

While rice cooks, heat a large non-stick pan over medium heat. When hot, add bacon. Cook, 5-7 min, stirring occasionally, until crispy.**
While bacon cooks, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Remove and discard shrimp tails, if desired.
Remove bacon from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Discard all but 1 tbsp (2 tbsp) bacon fat.

Peel, then mince or grate garlic.
Cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
Trim, then halve sugar snap peas.
Roughly chop cilantro.
Halve lime. Into a small bowl, juice one half. Cut remaining half into wedges.

Line a baking sheet with aluminum foil.
To the prepared baking sheet, add shrimp, remaining Moo Shu Spice Blend, 1 tbsp (2 tbsp) oil and 1 tbsp (2 tbsp) oyster sauce. Season with pepper. Toss to coat.
Broil shrimp in the middle of the oven for 6-8 min until lightly charred and cooked through.** Transfer to a plate. Cover to keep warm.

Reheat the pan with reserved bacon fat (from step 2) over medium-high.
When hot, add snow peas and bok choy. Cook for 2-3 min, stirring often until veggies are tender-crisp.
To the veggies, add 1 tbsp (2 tbsp) butter, garlic, rice, bacon, and remaining oyster sauce. Cook for 2-4 min, stirring occasionally, until fragrant. (TIP: For crispier rice, stir less!)