Recipe of the Month: Honey Ginger Shrimp with Basmati Rice

I’ve been tempted with buying sea food a few times before, but I’ve never cooked anything from the sea other than fish, so I kept putting it off. However, for my boyfriend’s birthday lunch a couple of weeks ago, I really wanted to make shrimp. So I bought some, and went on searching for recipe ideas. I got my inspiration from this recipe, but adapted it with what ever I thought would also work, as I didn’t want the dish to be too sweet.

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Honey Ginger Shrimp

250 – 300 grams shrimp, peeled and deveined with tail on

2 teaspoons garlic, minced
2 teaspoons ginger, minced
4 tablespoons honey
2 tablespoons soy sauce
2 tablespoons sweet & sour chili sauce
1/2 lemon’s freshly squeezed juice
pinch of salt
pinch of white pepper

Combine the sauce ingredients and leave it sit for about 10 minutes.

Add some sesame oil into a skillet or wok. Add in the sauce, then the shrimp and cook for about 2-3 minutes per side. Using tongs, rub the shrimp into the caramelized bits on the bottom of the pan.

Serve hot out of the pan. Drizzle the remaining sauce over the rice.

Basmati Rice

1 cup Basmati Rice of your choice
2 cups water
splash of rice oil
pinch of salt
pinch of white pepper

Add a splash of oil into a high pot, heat it up then add the cup of Basmati rice, the pinch of salt and pepper. Stir together for a few minutes so the oil is evenly distributed.

Add two cups of water (same cup as you measured the rice in), stir well, and bring to a simmer. Cover with a lid and resist the urge to stir again!
Let it boil for about 15-20 minutes on the lowest heat setting possible until the water is all gone and you’re left with some fluffy separate-grained rice.

Bon appétit! ;)

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2 Comments to “Recipe of the Month: Honey Ginger Shrimp with Basmati Rice”

  1. This sounds yummy!

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