HealthNotes

Sticky Shrimp

• From: National Fisheries Institute

Ingredients

• 5 colossal (U/10) shrimp

• 1/2 tsp Guilin Chili Sauce (Can be found in Asian markets)

• 2 Tbs sugar

• 3 oz soy sauce

• 1 tsp red tobiko (flying fish roe), optional

• 1/2 cup Japanese rice

• 1 tsp sugar

• 1 tsp rice vinegar

• 1 piece kombu (kelp), optional

• salt

• 3/4 cup water

A soy sauce and sugar glaze coats seared shrimp that's served on sticky rice in this Asian-inspired dish.

Directions

• Wash rice thoroughly until water runs clear. Drain the water and leave the rice to stand for ½ hour. If you have kombu, take 3"x 3" piece and make a few cuts in it to release the flavor. Put the washed rice into a heavy bottomed saucepan, add kombu and water, and cover with a tight fitting lid. Bring to a boil over medium heat resisting the temptation to lift the lid. Once boiling (you can hear it) cook for 3-5 minutes more. Reduce the heat and simmer for 8-10 minutes, remove and let stand for 10 minutes. Remove lid and discard kombu. In a separate pan heat the vinegar, sugar and a pinch of salt until the sugar and salt have dissolved. Pour the vinegar mixture over the rice folding in with a spoon.
• Preparing the shrimpLeaving the shell on and using a sharp knife cut through the shell about a ½ inch down the back and clean out the shrimp. Leave the legs and shell intact. This will give a nice presentation and the shell will pick up the sauce.
• To finishIn a saucepan over medium-high heat add a little peanut oil and place in shrimp. Sear on one side for 2 minutes and flip, add the sugar, Guilin, and soy sauce. Allow to simmer until glaze becomes thick and coats the shrimp. Remove and serve over rice.
• GarnishCan be finished with peppers or asparagus.