Claypot Spicy Garlic Shrimp Rice

How to make Claypot Spicy Garlic Shrimp Rice

1. First marinate your prawns by combining the marinade ingredients in a bowl.

2. Allow the chicken to marinate for at least 5 minutes.

3. In a bowl, add 130g of Premium USA Tilda Long Grain Rice and rinse 2-3 times then let it soak in water for 30 minutes.

4. In a heat proof bowl, add minced garlic and chilli followed by hot oil.

5. Add the rest of the sauce ingredients and give it a good mix and keep aside.

6. In a claypot over med heat, add some oil then cook both sides of the prawns to get some colour, each side around 1 minute then remove onto a plate. If your pan is small, you can do this in batches.

7. In the claypot, add some more oil if needed then add garlic and fry until fragrant or around 30 seconds.

8. Add the drained soaked rice and stir fry with garlic until combined with the rice.

9. Pour in around equal parts water and bring to a boil.

10. Cover with the lid and cook on low for 10 minutes.

11. Open and add the shrimps, top with the sauce and parboiled pak choi then cover.

12. Add some oil around the edges (to help give a crispy bottom to the rice) and cook on med heat for 3-5 minutes.

13. Open cover and garnish with greens of spring onion and a drizzle of sesame oil over the chicken and serve!