Rice with prawns and snow peas is a dry rice, while having a sweet spot, some seasoning, as you will see then add color and sparkle to this dish, as well as its taste.
Do not hesitate to try it, because rice is a light, nutritious and delicious, more than one will want second helpings. 350 grams of rice bomb, 800-850 ml. seafood broth, 1 c / s of Bovril, 1 ñora, 1 c / s Feliubadaló Romesco sauce (optional, you can add a tomato grated), 1 c / c ground ginger, 1 sprig thyme, 1 leek (white), 6 garlic, 20 snow peas, 8 shrimp, salt and extra virgin olive oil. Clean snow peas, cut the ends and remove the fibrous strings from the sides.
Peel the garlic and cut into slices on the bias, not too thin. Put a large pot to heat and add a backdrop of olive oil, when hot, saute the garlic first they give off their aroma and begin to get some color, features snow peas, a pinch of salt and saute for a couple of minutes. Remove snow peas and scallions, reserved for the end of the plate and in the same pot add a little more oil and put the heat to medium low.
Peel and chop the leeks and póchalo slowly (throw in a pinch of salt), while the ñora ginning, very small chop and stir-fry with leeks. When well poached, add the rice and let lose the bright white color, pearly display, then it is time to incorporate the stock (reserve a bit in case you need to add at the end), Romesco sauce, ginger powder and thyme.
Put on high heat until it starts to boil, then reduce heat to medium and let it do the rice until the broth has evaporated. Do not cover the pot and occasionally moving the rice with a spatula. Halfway through the cooking incorporates the unpeeled shrimp. In terms of color change (if necessary turn them over) remove them, peel them and drop the juice into the rice heads.
When the grain is almost point and still have some stock (if not, add the reserved) incorporates the Bovril, stir well, cover the pan and remove from heat. Let stand five minutes before serving. Heat, if desired, snap peas before serving. Sticky rice served along with the prawns and snow peas, sprouts and garnish with a few fresh shoots and enjoy!
No comments:
Post a Comment