Shrimp Rice Bowls with Spicy Mayo

Instructions

1. 1

   Use individually frozen, raw shrimp that are already peeled and deveined. Seal them in a leakproof food bag and submerge in 2000 ml cold water in a 3-litre bowl. Thaw for 20–30 minutes, gently separating the shrimp through the bag halfway through, until pliable and free of ice. Prepare the rice and toppings during this time.

2. 2

   Put the dry jasmine rice, remaining 600 ml water and 0.25 tsp salt in a 2-litre saucepan. Bring to a boil over medium-high heat, then cover tightly and reduce to low. Simmer for 12–15 minutes until the water is absorbed. Remove from the heat and leave covered for 10 minutes before fluffing.

3. 3

   While the rice cooks and the shrimp thaw, peel and grate the carrot, thinly slice the cucumber, and chop the cilantro and parsley. Drain the ready-to-eat pickled red onion and measure 120 g.

4. 4

   Stir the mayonnaise, sriracha, lemon juice, honey and 0.25 tsp salt together in a small bowl.

5. 5

   Near the end of thawing, heat a 30 cm frying pan over medium-high heat for 2 minutes. Remove the thawed shrimp from the bag, pat dry without rinsing, and season with the remaining 0.25 tsp salt and all the black pepper.

6. 6

   Add 7.5 ml olive oil to the hot pan, then add half the shrimp in a single layer. Cook for about 2 minutes on the first side and 1–2 minutes on the second, until opaque and the thickest shrimp reaches 63°C/145°F. Transfer to a plate. Repeat with the remaining 7.5 ml oil and shrimp.

7. 7

   Divide the hot rice among four bowls. Add the cooked shrimp, carrot, cucumber and pickled onion. Spoon over all the spicy mayonnaise and finish with the cilantro and parsley.