Shrimp Banh Mi Rice Bowls
with creamy sesame slaw
This banh mi-inspired bowl has it all! Savoury, hoisin-glazed shrimp, quick-pickled veggies and bright cilantro are all piled high on top of fluffy steamed rice. You'll love our special banh mi sauce, as well as the colourful sesame slaw that's served on top.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Shrimp
(Contains: Crustacean/Crustacé)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
1 tbsp
Seasoned Rice Vinegar
170 g
Carrot
66 g
Mini Cucumber
2 tbsp
Hoisin Sauce
(Contains: Soy, Sesame, Mustard)
7 g
Cilantro
113 g
Red Cabbage, shredded
2 tsp
Sesame Oil
(Contains: Sesame)
4 tbsp
Spicy Mayo
(Contains: Mustard, Egg)
¾ cup
Jasmine Rice
Not included in your delivery
1 tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F. Wash and dry all produce. Start the recipe when the oven is ready. To a medium pot, add rice and 1 1/3 cups (2 2/3 cups) water. Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Set aside for 5 min, off heat and still covered.
Meanwhile, peel, then, using a box grater, grate carrot. Cut cucumber into 1/4-inch half-moons. Roughly chop cilantro. In a medium microwave-safe bowl, combine half the vinegar, 2 tbsp (4 tbsp) water, 1/2 tsp (1 tsp) sugar and 1/2 tsp (1 tsp) salt. Microwave for 30-45 sec, until sugar and salt dissolve. Add cucumber and half the carrots to pickling liquid, then stir to coat. Set aside to pickle, stirring occasionally.
Drain shrimp, then pat dry with paper towels. To another medium bowl, add shrimp, soy sauce, 1 tbsp (2 tbsp) hoisin sauce and 1 tsp (2 tsp) sesame oil. Season with salt and pepper, then toss to coat shrimp.
Arrange shrimp on a parchment-lined baking sheet in a single layer. Roast on the middle rack of the oven for 5-6 min, until shrimp just turn pink.
To a medium bowl, add remaining vinegar, 1 tbsp (2 tbsp) spicy mayo, 1 tsp (2 tsp) sesame oil, and 1/2 tsp (1 tsp) sugar. Season with salt and pepper, then whisk to combine. Add cabbage and remaining carrots, then toss to combine.
In a small bowl, combine remaining spicy mayo and 1 tbsp (2 tbsp) hoisin sauce. (NOTE: This is your bahn mi sauce.)Drain pickled veggies, discarding pickling liquid. To the rice, add half the cilantro. Season with salt, then fluff rice with a fork. Divide rice between bowls. Top with slaw, shrimp and pickled veggies. Drizzle bahn mi sauce over top. Sprinkle with remaining cilantro. Enjoy!
