Singapore Shrimp and Rice Bowls
Singapore Shrimp and Rice Bowls
Singapore cuisine is as diverse as its people. It's a blend of Malayasian, Chinese, Indonesian, Indian and also has some western influences. A hawker center is a food court that is common in Singapore. One of the foods that is found is a rice vermicelli noodle dish. I didn't have vermicelli noodles on hand so decided to sub for rice. By all means, buy and try the noodles, they're delicious! They're like a very thin angel hair pasta. Anyway, as mentioned, Singapore uses a mash up of other cultures. In this dish, the shrimp keeps it light. Make sure to buy wild caught shrimp, it matters! Feel free to sub for (organic) chicken or tofu though. This dish combines some Indian (with the curry and turmeric) and Chinese (with the coconut aminos and sesame oil) flavors. Toast your almonds, it gives it a nice crunch. That's what makes it "just right."
Equipment
- large saute pan
- medium sauce pot
- fine mesh strainer
- toaster oven
Ingredients
- 12 oz wild caught shrimp
- 1/2 cup organic rice
- 1 yellow or white onion
- 1/2 head organic green cabbage finely shredded
- 2 organic carrots peeled and cut into matchsticks
- 1 1/2 tsp mild curry powder
- 1/4 tsp garlic powder
- 1/4 tsp turmeric
- 1/8 tsp ground ginger
- 1/8 tsp cinnamon
- 1/4 cup coconut aminos
- 1 tsp toasted sesame oil
- 4 garlic cloves grated or minced
- 1 inch ginger grated or minced
- 1/4 cup almonds toasted and chopped
- organic olive oil
- kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- fresh cracked black pepper
Instructions
- Cook your rice according to package instructions. However, here are a few tips. Definitely thoroughly rinse your rice in a fine mesh strainer before cooking. Add 1 tsp of olive oil to the water. And definitely season it once you've put the rice in the pot with 1/2 tsp of kosher salt (for 1/2 cup of dry rice).
- Meanwhile, dice the onion, finely chop the cabbage, and peel and cut the carrots into match sticks. Grate or mince the garlic and ginger. Pat dry the shrimp.
- Heat a large saute pan / skillet with a tbs of olive oil over medium heat. Place the onions in there. Add a pinch of kosher salt and a few grinds of fresh cracked black pepper and cook, stirring occasionally for 5 minutes, until soft. Add the minced garlic and ginger. Cook for 1 minute.
- Add the cabbage and carrots. Add 2 more pinches of kosher salt and a few grinds of fresh cracked black pepper and stir to combine. Cook until the cabbage has wilted and the carrots have softened.
- Scoot the cabbage mixture over to one side of the pan. Add an additional tbs of olive oil. Add the shrimp, season with 1/2 tsp of kosher salt and a few grinds of cracked black pepper. Add the remaining seasonings to the shrimp and cabbage mixture. Cook the shrimp for 2 minutes on each side.
- Then mix the veggies and shrimp together and cook until the spices are fragrant, another minute. Add the coconut aminos and sesame oil. Mix to combine.
- Meanwhile, place the almonds in the toaster oven and toast for 3 minutes or until lightly toasted. Remove and chop. Set aside for garnish.
- To serve, portion out the rice, add the shrimp and cabbage mixture and top with toasted almonds.
Notes
** Amazon Affiliate - I may receive compensation.Â
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Mamta Kaji
Love the option of a non-meat version!