Honey Sriracha Shrimp Rice Bowls

Instructions

1. 1

   Use thawed, raw, peeled and deveined large shrimp, weighing 600 g after peeling. Slice the cucumber and green onion and chop the cilantro. Pat the shrimp dry with paper towel and keep chilled until cooking.

2. 2

   Put the dry rice, 650 ml water and 0.25 tsp salt in a 3-litre saucepan. Bring to a boil over medium-high heat, allowing about 5 minutes. Cover tightly, reduce to low and simmer gently for 14 minutes.

3. 3

   While the rice simmers, whisk the honey, soy sauce, Sriracha, 5 ml olive oil, cornstarch and remaining 15 ml water in a small bowl until smooth.

4. 4

   After the rice has simmered for 14 minutes, quickly scatter the frozen edamame over it without stirring. Replace the lid and simmer on low for another 6 minutes. Remove from the heat and leave covered for 8 minutes.

5. 5

   As the rice begins its covered rest, heat a wide 32 cm sauté pan over medium-high heat for about 1 minute. Toss the shrimp with the remaining 0.25 tsp salt, black pepper and red pepper flakes. Add the remaining 10 ml olive oil to the pan, then arrange the shrimp in a single layer. Cook for 2 minutes, turn and cook for 1 minute.

6. 6

   Reduce the pan heat to medium. Stir the sauce again, pour it over the shrimp and simmer for 1–2 minutes, turning the shrimp to coat them. Stop cooking once the glaze thickens and the shrimp are opaque throughout and reach 63°C/145°F in the thickest part. Remove the pan from the heat.

7. 7

   Once the rice has rested for 8 minutes, fluff it and gently mix in the edamame. Divide among four bowls, add the shrimp and all the glaze, then finish with the cucumber, green onion and cilantro.