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Chef John Guinivere prepares this delicious dish: Shrimp on Sweet Rice with Asian Sauce
Tags:Shrimp on Sweet Rice recipe,Shrimp on Sweet Rice with Asian Sauce,asian sauce,cheflive,john guinivere,Shrimp,sweet rice
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In this dish, in this pot we’ve got some sweet rice going it’s long grain rice and they call it sweet rice because it does have a sweeter flavor but it’s also very glutiny so it’s really sticky rice. A lot of times when you go to like dim sum stuff like that they use that rice to—they’ll do it inside of banana leaf put some sausage or something like that, steak.
And flavor of it I’m, going to put a little bit of some coconut and this is just coconut sugar you could pretty much think of it as something that you could put in pina colada, it’s nice and sweet with coconut flavor. And add a little bit of a chicken boyoun as well for my salt.
Nice thing about the long grain rice is they usually don’t take too long to cooked and a lot people like to use streamers but I like to have more control of my rice and watch and see what it’s up to. I’ll put my oil on that, it is nice to see browned up. And once again you got to have some fresh garlic. I usually have—than cut it I usually just you know crack the skin and it peels right off. If you want to mince garlic and you don’t want to use garlic minced so you can use the back of the knife and it’s just shaving it down with the back of the knife, a few chops in there.
And on the asparagus, since I’m sort of going with an Asian theme here. Usually I want to cut it in an angle it just looks nicer. When you’re cooking with shrimp you can always do, you want to cook it real quick. Shrimp are one of those things that overcook, so that is pretty much something you want to add just sort of at the end about the same time that you’re going to do your sauce.
Also add some chestnuts. Unfortunately this are canned if I gone to like Market 99 they have fresh chestnuts and the difference between the fresh chestnut and a water chestnut and the canned is like they’re two different animals. That is so crunchy and crisp and flavorful they are really—it would be wonderful if you get them. They do have a pretty tough skin on so it takes a little bit more work to prep them up but they’re definitely worth the while. I usually eat a few before I give them to the dish, if I’m by myself, it is so tasty.
You got to watch this rice because as it starts to thicken if you don’t keep stirring it, it will start to burn on the bottom. I just, I start with some water and I just keep adding until I’m at the point where I know it’s cooked all the way through. If you don’t do it that way, especially with the really high gluten rice you might end up with mashed, so it’s best to keep your eye on it.
Put the asparagus in and the chestnuts. And I think I have some cherry down here. Now I add some salt in. And when you buy your shrimp you definitely want raw shrimp the pre cooked ones tend to have the salt added flavor because they really pulled out the flavor and the odds of it getting the consistency right when they cook them is like—you are also cooking them twice because they’ve already been cooked your adding them, you just get a, you get ten times better shrimp flavor if you use raw shrimp. And this of course is already peeled.
And when you’re using cornstarch to thicken, you want to mixed it up on the side otherwise you’re going to get lumps. So we turn the rice down and of course this is funny that is you’re really there is no resistance as we go fast in it and it fights back. It’s the only stuff that does that. Add the garlic now. Add a little soy sauce this are toasted sesame seeds, toasting seeds, nuts anything like that brings out extra flavor so you want toasted almost anything you’re going to used nuts or seeds you want to use toasted ones.
And you put a little bit of sugar in that bounces out the saltiness of the soy sauce and just taste a goodness dish. And we add our shrimp and I turn the flame now because I don’t want the shrimp to cook pretty quickly.
Our rice is done, a now especially with rice consistency how about plating it you can always mold it if you want. Add some—I don’t have any cashews, cashews are really good in this or some peanuts and were just a few peppers and you can make this into the like an Kung Pao soup if you want to also.
The cornstarch in the—it cooks pretty quick, and you see how it comes out into a nice sauce and the shrimp are about 20 seconds away from being the way we want them. Turn the heat down you want a little bit of sauce on the rice and the rest of the side.
So you got your sweet rice, saut? shrimp Asian sauce.