Claypot Spicy Garlic Shrimp Rice
Claypot Spicy Garlic Shrimp Rice is a delicious and hearty dish that is perfect for a weeknight meal. The rice is cooked in a clay pot with shrimp and garlic, creating a flavorful and aromatic dish that is sure to please.
- 31 - 60 Minutes
- Easy
- 2
Method
Ingredients
Ingredients
- Marinade:
- 170g shrimps, deveined and small slit made to the back
- ½ tsp Shaoxing wine
- 2 tsp cornstarch
- Pinch salt
- 1 tsp neutral oil
- For Rice:
- ½ tbsp oil
- 3 garlic cloves, minced
- 140g Premium USA Tilda Long Grain Rice
- 140 -145 ml water
- Sauce:
- 3 garlic cloves, minced
- 1 chilli, minced
- 1 ½ tbsp hot oil
- 1 tsp oyster sauce
- 1 tsp soy sauce
- ½ tsp sugar
- ¼ tsp salt
- Toppings:
- ½ cooked Pak Choi
- Greens of spring onion
- Sliced red chillies
How to make Claypot Spicy Garlic Shrimp Rice
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First marinate your prawns by combining the marinade ingredients in a bowl.
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Allow the chicken to marinate for at least 5 minutes.
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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.
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In a heat proof bowl, add minced garlic and chilli followed by hot oil.
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Add the rest of the sauce ingredients and give it a good mix and keep aside.
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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.
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In the claypot, add some more oil if needed then add garlic and fry until fragrant or around 30 seconds.
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Add the drained soaked rice and stir fry with garlic until combined with the rice.
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Pour in around equal parts water and bring to a boil.
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Cover with the lid and cook on low for 10 minutes.
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Open and add the shrimps, top with the sauce and parboiled pak choi then cover.
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Add some oil around the edges (to help give a crispy bottom to the rice) and cook on med heat for 3-5 minutes.
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Open cover and garnish with greens of spring onion and a drizzle of sesame oil over the chicken and serve!
