Crispy Sesame Rice & Sweet Heat Shrimp
with Roasted Seaweed, Jalapeño, Creamy Chili Guac & Spicy Mayo
These crispy rice squares topped with sweet-spicy shrimp look like they came out of a restaurant! You’ll start by shaping and frying squares of seaweed-infused rice til they're crisp and golden brown. Top the rice with "sweet heat" shrimp tossed in spicy mayo and guacamole, then garnish with sesame seeds and scallions and dig right in.
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
2 tablespoon
Sesame Seeds
(Contains: Sesame)
1 ounce
Sweet Thai Chili Sauce
1 cup
Jasmine Rice
4 tablespoon
Guacamole
1 unit
Jalapeño
5 teaspoon
Rice Wine Vinegar
10 ounce
Shrimp
(Contains: Shellfish)
2 unit
Scallions
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 tablespoon
Cornstarch
1 unit
Roasted Seaweed Sheets
2 teaspoon
Sriracha
Not included in your delivery
Salt
Pepper
Cooking Spray
Cooking Oil
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. • Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring, until fragrant, 30 seconds. Stir in rice, half the sesame seeds, 1 ½ cups water (3 cups for 4 servings), and a pinch of salt; bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until tender, 15-18 minutes. • Keep covered off heat until ready to use in Step 3.
• Meanwhile, in a small bowl, whisk together guacamole, half the mayonnaise, and half the Sriracha. Season with salt and pepper to taste. Reserve 1 TBSP creamy chili guac (2 TBSP for 4 servings) in a medium bowl (set remaining creamy chili guac aside for serving). • Add sweet Thai chili sauce to medium bowl with reserved creamy chili guac. Whisk to combine. Set sweet Thai chili guac mixture aside. • In a second small bowl, whisk together remaining mayonnaise and remaining Sriracha. Season with salt and pepper to taste. Set spicy mayo aside.
• Once rice is done, crumble half the roasted seaweed sheets (all for 4 servings) into pot. Using a wooden spoon, stir until rice begins to stick together, 1 minute. Add vinegar, cornstarch, and 1 tsp sugar (2 tsp for 4); stir until well combined. • Line an 8-by-8-inch baking dish with plastic wrap (for 4, use a 9-by-13-inch baking dish) (TIP: Leave a little plastic wrap hanging over the sides of the dish so the rice is easier to remove in Step 5). Coat with nonstick cooking spray. • Using the back of a spoon, press rice mixture into prepared baking dish in an even layer. (TIP: To help prevent rice from sticking to spoon, lightly coat surface of the rice with nonstick cooking spray.) Transfer to freezer until completely cooled, at least 15 minutes (but no longer than 30 minutes).
• Rinse shrimp* under cold water, then pat dry with paper towels. • Heat a large drizzle of oil in a large pan over medium-high heat. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are opaque and cooked through, 4-6 minutes. • Transfer shrimp to bowl with sweet Thai chili guac mixture. Stir to coat. Cover to keep warm.
• Using plastic wrap overhang, carefully lift rice mixture out of baking dish and transfer to a cutting board (discard plastic wrap). Cut into four equal squares (eight squares for 4 servings). • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add rice squares; cook until browned and crispy, 3-4 minutes per side (you may need to cook in batches). • Transfer crispy rice squares to a paper-towel-lined plate.
• Divide crispy rice squares between plates. Spread each with remaining creamy chili guac, then top evenly with jalapeño and sweet heat shrimp. TIP: If desired, use less jalapeño to tame the heat. • Garnish with scallion greens and remaining sesame seeds. Serve with spicy mayo on the side for dipping.
Shellfish is fully cooked when internal temperature reaches 145°.
