something something shrimp
with Tangy Veggies and Peanut-Hoisin Sauce
Love Vietnamese rolls but short on time? These fresh roll inspired bowls are here to satisfy all of your dinner time needs. Bright tangy flavours from quick pickles as well as a tasty peanut sauce, this meal is fast, fresh and flavour packed!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Crevettes
(Contient Crevettes)
¾ tasse(s)
Riz au jasmin
56 g
Carotte, en juliennes
7 g
Coriandre
1 pièce(s)
Mini concombres
1 pièce(s)
Avocat
4 cs
Sauce hoisin
(Contient Soya, Moutarde, Sésame Peut contenir Gluten, Lait, Noix, Sulfites, Blé, Sésame, Crustacés, Oeuf, Soya, Moutarde, Poisson)
2 cs
Vinaigre de riz assaisonné
(Contient Sulfites)
1 pièce(s)
Beurre d'arachides
(Contient Arachides)
28 g
Arachides, hachées
(Contient Arachides Peut contenir Lait, Moutarde, Arachides, Soya, Sulfites, Noix, Oeuf, Gluten)
2 pièce(s)
Gousses d'ail
Informations nutritionnelles
Ustensiles
Instructions
- Using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Add carrots, half the vinegar, 1sp (1tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper. Toss to coat.
- Peel, then mince or grate garlic.
- Add peanut butter and 1 tbsp (2 tbsp) water to a small bowl. Stir until smooth.
- Add half the peanuts, half the garlic, remaining vinegar and 3 tbsp (4 tbsp) hoisin. Stir to mix. season???
- Thinly slice cucumber.
- Roughly chop cilantro.
- Peel, pit, then cut avocado into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- While pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then shrimp and remaining garlic. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Fluff rice with fork and stir in half the cilantro.
- Add cucumber an avocado to bowl with carrots. Toss to coat.
- Divide rice, shrimp and veggies between plates.
- Drizzle with peanut-hoisin sauce.
- Sprinkle remaining peanuts and remaining cilantro overtop.