SPICY WOK SHRIMP WITH COCONUT RICE
Steps:
- Rinse rice in a sieve under cold water, then shake well to drain and transfer to a 1 1/2-to 2-quart heavy saucepan. Add water (1 1/2 cups), sugar, 1 cup coconut milk, and 3/4 teaspoon salt. Bring to a boil, partially covered, then reduce heat to low and cover completely. Cook 20 minutes, then remove from heat and let stand, covered, 5 minutes.
- While rice cooks, trim Broccolini, discarding 1/4 inch from bottom, then cut diagonally into 1-inch lengths. Toss shrimp with Sriracha sauce and remaining 3/4 teaspoon salt in a bowl.
- Stir together cornstarch, 1/4 cup chicken broth, and remaining 1/2 cup coconut milk in another bowl until cornstarch is completely dissolved.
- Heat a 12- to 14-inch well-seasoned flat-bottomed wok or a 12-inch heavy skillet over high heat until it just begins to smoke, then add oil, swirling to coat. Add Broccolini and stir-fry until bright green, then add remaining 1/4 cup chicken broth and stir-fry until liquid is evaporated, about 3 minutes. Add shrimp mixture and cook, stirring frequently, 2 minutes. Stir cornstarch mixture, then pour it down side of wok and boil, stirring, until sauce is slightly thickened and shrimp are just cooked through, about 3 minutes more. Fluff rice with a fork and serve with shrimp immediately.
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Gaming with parvej
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a great way to get your kids to eat their vegetables.
Govinda Shrestha
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover rice.
Delores Nelson
[email protected]This is one of my favorite recipes. It's so delicious and easy to make.
Lakendra B
[email protected]I love this dish! It's so easy to make and it's always a hit with my family.
Madden Dempsey
[email protected]This is a great recipe! I will definitely be making it again.
Khogen Ray
[email protected]I'm allergic to shrimp, so I used chicken instead. It was still very good.
Sharifullah Siddiqi
[email protected]This dish is a bit spicy for my kids, but they still enjoyed it.
Pacience Nyambura
[email protected]I didn't have any coconut milk on hand, so I used almond milk instead. It worked out fine.
Kenedy Ouma
[email protected]The coconut rice was a little too sweet for my taste, but it was still good.
Oluwafisayo Oyetubo
[email protected]I added some chopped carrots and bell peppers to the shrimp stir-fry for extra color and flavor.
Rekha Gurung
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a great way to use up leftover rice.
Yung Delly
[email protected]I'm not a big fan of spicy food, but this dish was surprisingly mild. The coconut rice helped to balance out the heat of the shrimp.
Kelsie Varvel
[email protected]This dish is so easy to make and it's packed with flavor. I love the combination of the spicy shrimp and the creamy coconut rice.
Thomas Power
[email protected]I made this for dinner last night and it was a hit! My family loved the spicy shrimp and the coconut rice was the perfect accompaniment. I will definitely be making this again.
Wego Off
[email protected]This dish was absolutely delicious! The shrimp were cooked perfectly and the coconut rice was flavorful and creamy. I will definitely be making this again.