Chili Shrimp Over Rice
Chili Shrimp Over Rice: A delightful one-bowl meal that’s perfect for using up those leftover vegetables in your fridge!
A flavorful chili shrimp dish served over rice, designed to make the most of the vegetables you have on hand.
Main Ingredients
- 150g peeled and deveined shrimp
- 1/4 head of broccoli
- 1/4 red bell pepper
- 1/4 onion
- 1 Tbsp minced garlic
- 2 Tbsp cooking oil
- 1 bowl cooked rice
Chili Sauce
- 3 Tbsp ketchup
- 1 Tbsp hot sauce (adjust to your spice preference)
- 1 Tbsp soy sauce
- 2 Tbsp water
- Slurry (1 Tbsp cornstarch mixed with 1 Tbsp water)
- 3 Tbsp ketchup
- 1 Tbsp hot sauce (adjust to your spice preference)
- 1 Tbsp soy sauce
- 2 Tbsp water
- Slurry (1 Tbsp cornstarch mixed with 1 Tbsp water)
Cooking Instructions
Step 1
Heat 2 Tbsp of cooking oil in a pan over medium-low heat. Add 1 Tbsp of minced garlic and sauté until fragrant, being careful not to burn it. Once the garlic is aromatic, add the roughly chopped onion and stir-fry for about 2-3 minutes until it becomes translucent. Meanwhile, lightly marinate the cleaned shrimp in a splash of cooking wine or Mirin to remove any fishy odor. Cut the broccoli into bite-sized florets and blanch them in boiling water with a pinch of salt for about 30 seconds to 1 minute to maintain a crisp texture.
Step 2
Cut the blanched broccoli and the bell pepper and onion into bite-sized pieces (you can julienne or dice the bell pepper as you prefer). Add the shrimp and all the prepared vegetables to the pan. Stir-fry over high heat until the vegetables are crisp-tender, ensuring they don’t overcook. The goal is to maintain their pleasant crunch.
Step 3
In a small saucepan, combine the chili sauce ingredients: 3 Tbsp ketchup, 1 Tbsp hot sauce, 1 Tbsp soy sauce, and 2 Tbsp water. Bring the mixture to a simmer over medium-low heat. Once it starts to bubble, reduce the heat to low.
Step 4
Pour the simmering chili sauce over the stir-fried shrimp and vegetables in the pan. Mix well and cook for another minute, allowing the sauce to coat the ingredients. Gradually add the cornstarch slurry (1 Tbsp cornstarch mixed with 1 Tbsp water), one tablespoon at a time, stirring continuously until the sauce thickens to your desired consistency. Cook until the glossy sauce coats everything beautifully.
Step 5
Serve a generous portion of hot cooked rice in a bowl. Top with the delicious chili shrimp and vegetables. For an extra touch, you can sprinkle with toasted sesame seeds or add some fresh garnish. Enjoy your wonderful homemade Chili Shrimp Over Rice!
