Shrimp and Rice Stack
Ingredients:
12 large shrimp (peeled and deveined)
2 cups cooked jasmine or basmati rice (preferably day-old rice)
1 tablespoon sesame oil (or vegetable oil)
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 tablespoon honey
1 teaspoon garlic (minced)
1 teaspoon ginger (minced)
1 tablespoon green onions (chopped)
1 teaspoon sesame seeds (optional for garnish)
Salt and pepper to taste
Lemon wedges (for serving)
Instructions:
Cook the Shrimp:
In a large pan, heat a tablespoon of sesame oil over medium-high heat.
Add the shrimp, seasoning with a pinch of salt and pepper. Cook the shrimp for 2-3 minutes on each side until they are pink and opaque. Remove from the pan and set aside.
Prepare the Rice:
In the same pan, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
Add the cooked rice, soy sauce, oyster sauce (if using), and honey to the pan. Stir the rice to combine with the sauce mixture, letting it fry slightly to get a bit of a crispy texture. Continue cooking for another 3-4 minutes.
Assemble the Stack:
Using a ring mold or a small bowl (greased lightly), layer the rice into a stack on each plate. You can press the rice down slightly to make it compact and ensure it holds its shape.
Place the shrimp on top of the rice, arranging them in a visually appealing stack.
Garnish and Serve:
Drizzle a little extra soy sauce or the sauce from the pan over the top for extra flavor.
Sprinkle the chopped green onions and sesame seeds on top for garnish.
Serve with lemon wedges on the side.
Enjoy your flavorful and visually stunning shrimp and rice stack!