Coconut Gochujang Shrimp with Rice

Instructions

1. 1

   Mince the garlic and thinly slice the green onion. Start with chilled, fully thawed raw large shrimp, peeled and deveined, weighing 500 g after peeling. Pat dry, then toss with the olive oil, 1 tsp paprika, salt, black pepper, onion powder and oregano.

2. 2

   Put the dry, uncooked jasmine rice and 500 ml water in a 2-litre saucepan with a tight-fitting lid. Bring to a boil over high heat, about 4–5 minutes. Cover, reduce to the lowest heat and cook for 12–15 minutes, until the water is absorbed. Remove from the heat and leave covered for 10 minutes. Prepare the shrimp and sauce while the rice cooks and rests.

3. 3

   Heat a 30 cm nonstick skillet over medium-high heat for 2 minutes. Sear the shrimp in two batches, turning halfway, for about 3–4 minutes per batch. Remove each batch to a plate as soon as the shrimp are opaque and reach 63°C/145°F in the thickest part.

4. 4

   Reduce the skillet heat to medium. Add the butter and garlic and stir for 30 seconds. Add the gochujang and tomato paste and stir for 1 minute without letting the garlic burn.

5. 5

   Stir in the full-fat coconut milk, crumbled chicken bouillon, soy sauce, sugar, chili flake and remaining 1 tsp paprika. Bring to a gentle simmer, then reduce to medium-low and simmer for 5–7 minutes, stirring occasionally, until slightly thickened. If the rice is still resting, keep the sauce over the lowest heat until it is ready.

6. 6

   Turn off the skillet heat and fold the freshly cooked shrimp and their juices into the hot sauce. Fluff the rice and divide it among four bowls. Spoon over the shrimp and sauce, scatter with the green onion and serve immediately.