Asian salad with rice and fried shrimp
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This delicious and filling Asian salad is made with cooked white or brown rice, which is pan-fried before being mixed with vegetables. It's topped with grated carrots, snow peas, celery, and iceberg lettuce, along with pan-fried shrimp. Before frying, the shrimp are briefly marinated in a mixture of rice vinegar, sesame oil, soy sauce, and aromatic spices. This savory mixture also serves as the dressing for the entire salad. Serve topped with healthy mung bean sprouts and sprinkled with crushed peanuts or uncooked Chinese noodles for crunch.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g large shrimp, peeled, deveined and cut in half lengthwise
- 2 cloves garlic, crushed
- 5 cm ginger root, peeled and grated
- 3 tablespoons dark sesame oil
- 1/4 tbsp. rice vinegar
- 2 tablespoons soy sauce
- A pinch of sugar
- 1 large carrot, grated
- 2 stalks celery, thinly sliced
- 2 cups snow peas, thinly sliced
- 1 tbsp. vegetable oil
- 2 cups of boiled white or brown rice
- 1 bunch green onions, thinly sliced
- 1/4 head iceberg lettuce, finely shredded
- 1 cup mung bean sprouts
- 0.5 cups chow mein noodles and/or chopped peanuts
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Cooking the dish according to the recipe:
- In a large bowl, combine the garlic, ginger, sesame oil, vinegar, soy sauce, and sugar. Pour 2 tablespoons of the dressing into a medium bowl, add the shrimp, and toss to combine. Add the carrots, celery, and snow peas to the bowl with the remaining dressing and toss to combine.
- Heat a large skillet over high heat and add 2 teaspoons of vegetable oil. Add the shrimp and cook until pink, 3-4 minutes, then transfer to the bowl with the vegetables. Add 3-4 tablespoons of water to the skillet and scrape up any browned bits with a wooden spoon. Pour the water into the bowl with the shrimp. Let the skillet heat up, then add the remaining 1 teaspoon of vegetable oil and fry the rice, stirring rapidly, for about 2 minutes. Remove from the heat and let cool.
- Add the rice and green onions to the shrimp bowl and toss. Divide among plates, top with lettuce, mung bean sprouts, chow mein noodles, and/or crushed peanuts.
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