Pickled Asian Shrimp with Coconut Rice
A fusion Asian-style dish; the pan-Asian marinade of fish sauce, lime and ginger over coconut rice isn't tied to one country, so no single origin is assigned.
Ingredients
| 1 tbsp | 15 ml | granulated sugar |
| 1 tsp | 5 ml | salt |
| 1/4 cup | 60 ml | rice wine vinegar |
| 1/4 cup | 60 ml | lime juice |
| 1 tbsp | 15 ml | soy sauce |
| 1 1/2 tsp | 7.5 ml | fish sauce |
| 1/2 cup | 120 ml | chopped green onion |
| 1/2 tsp | 2.5 ml | minced fresh ginger |
| 1/4 tsp | 1.3 ml | red pepper flakes |
| 1 lb | 455 g | fresh shrimp, peeled and deveined |
| 13 oz | 370 g | can coconut milk |
| 1 3/4 cups | 420 ml | water |
| 12 oz | 340 g | package basmati rice |
| 1 cup | 240 ml | chopped fresh peaches |
| 1/4 cup | 60 ml | minced fresh cilantro |
Instructions
- In a large glass bowl, add the granulated sugar, salt, rice wine vinegar and lime juice. Stir until well combined. Stir in the soy sauce, fish sauce, 1/4 cup green onion, ginger and red pepper flakes. Whisk until well combined.
- Add the shrimp and toss to combine the ingredients. Cover the bowl with plastic wrap. Refrigerate at least 8 hours but no longer than 48 hours.
- In a large saucepan over medium heat, add the coconut milk and water. When the mixture boils, stir in the rice. Place a lid on the pan and reduce the heat to low. Simmer about 25 minutes or until the rice is tender.
- Remove the pan from the heat. Spread the rice on a rimmed baking sheet. Let the rice cool completely.
- When the rice is cool, sprinkle the peaches, 1/4 cup green onion and cilantro over the rice. Stir to combine. Spoon the rice into a serving bowl. Spoon the shrimp and marinade over the rice.