Pairs well with Thai Shrimp Risotto
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Thai Shrimp Risotto
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A flavorful Thai-inspired shrimp risotto featuring a mix of vegetables, shrimp, and jasmine rice, seasoned with traditional sauces and spices.
00:15:00 total
Serves 3
medium
Seafood Main
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Ingredients
- jasmine rice - 500g (cooked)
- raw shrimp - 20 (preferably for juiciness after cooking)
- eggs - 2 (cracked and whisked)
- shallot - 1
- carrot - 1
- garlic cloves - 4 (roughly chopped)
- Thai chili peppers - 1-2 (chopped)
- tomato - 1 (chopped)
- Chinese broccoli (Kai Lan) - 2-3 branches (roughly chopped)
- chives or scallions - 2 (chopped)
- dark soy sauce - 1 tablespoon
- Nuoc Mam sauce - 2 tablespoons
- caster sugar - 1 teaspoon
- pepper - to taste (a few turns of the mill)
- sunflower oil - as needed (for stir-frying)
- cucumber - to taste (for serving)
- coriander - to taste (fresh, for serving)
- lime - to taste (for serving)
Instructions
- Prepare Ingredients: Chop the shallot, carrot, tomato, Chinese broccoli, garlic, chili peppers, and chives or scallions. Decapitate, peel, and devein the shrimp. Crack two eggs and whisk them.
- Stir-Fry Vegetables: Heat a generous amount of oil in a wok or large frying pan over high heat. Sauté the shallot, carrot, tomato, and Chinese broccoli for 2-3 minutes, stirring constantly.
- Add Garlic and Chili: Add the garlic and chili peppers to the pan. Stir-fry and mix for about a minute.
- Cook Shrimp: Add the shrimp to the pan. Continue to mix and stir-fry for another minute.
- Add Rice and Seasonings: Add the cooked jasmine rice to the pan along with the dark soy sauce, Nuoc Mam sauce, caster sugar, and a few turns of pepper. Stir-fry for 1-2 minutes.
- Add Eggs: Add the scrambled eggs to the pan, mix well, and then turn off the heat.
- Serve: Serve the risotto with fresh coriander or chives, cucumber slices, and lime on the side.
