Caramelized Ginger Shrimp

Name: Caramelized Ginger Shrimp with Shallot Rice and Veggie Stir-Fry
Total time: 20 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 285 g Shrimp; ¾ cup Jasmine Rice; 56 g Snow Peas; 56 g Carrot, julienned; 1 unit(s) Shanghai Bok Choy; 30 g Ginger; 2 unit(s) Green Onion; 2 tbsp Fish Sauce; 1 tbsp Brown Sugar; ¼ cup Vegetarian Oyster Sauce; 28 g Crispy Shallots; 2 tbsp Butter*; 1.5 tbsp Oil*; 0.06 tsp Pepper*

with Shallot Rice and Veggie Stir-Fry

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Aromatic crispy shallot-laced jasmine rice makes the perfect base for this caramelized shrimp dish. Bolstered by umami-dense fish sauce and sweet brown sugar, this quick dinner is loaded with balanced flavour and wholesomeness.

Ingredients: Shrimp • Jasmine rice • Bok choy • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Snow peas • Carrots • Ginger • Fish sauce (water, rice vinegar, salt, sugar, fish sauce powder (anchovies, maltodextrin), lime juice from concentrate, anchovies, disodium inosinate and guanylate, seasoning, yeast extract, xanthan gum, lactic acid, caramel, potassium sorbate, sodium benzoate) (anchovies) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Brown sugar (cane sugar, molasses) • Green onion.

Tags:

Quick

Allergens:

Shrimp

•Anchovies

•Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

¾ cup

Jasmine Rice

56 g

Snow Peas

56 g

Carrot, julienned

1 unit(s)

Shanghai Bok Choy

30 g

Ginger

2 unit(s)

Green Onion

2 tbsp

Fish Sauce

1 tbsp

Brown Sugar

¼ cup

Vegetarian Oyster Sauce

28 g

Crispy Shallots

Not included in your delivery

2 tbsp

Butter*

1.5 tbsp

Oil*

0.06 tsp

Pepper*

Nutrition Values

Calories720 kcal

Fat29 g

Saturated Fat13 g

Carbohydrate95 g

Sugar19 g

Dietary Fiber3 g

Protein28 g

Cholesterol210 mg

Sodium2590 mg

Trans Fat0.5 g

Potassium650 mg

Calcium200 mg

Iron4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

Cooking Steps

Before starting, add 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high.
Wash and dry all produce.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice, half the vegetarian oyster sauce and 1 tbsp (2 tbsp) butter. 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.

While the rice cooks, peel, then mince or grate ginger.
Thinly slice green onions.
Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with pepper.

Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then snow peas, bok choy and carrots. Cook for 2-3 min, stirring often, until veggies are tender-crisp.
Add remaining oyster sauce. Stir to coat. Transfer to a plate and cover to keep warm.

Reheat the same pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then shrimp and ginger. Cook for 1-2 min, stirring often, until shrimp start to turn pink.
Add brown sugar, fish sauce and 1 tbsp (2 tbsp) butter. Cook for 2-3 min, stirring often, until shrimp are lightly glazed and cooked through.**