Shrimp Stew in a Rice Bowl







A recipe allowed in a / / diet.

You can serve this warming shrimp stew as is, but if you're feeling creative, try to serve it an improvised rice bowl, as we did. For this, cook some sushi rice, level it with a rolling pin and coat the back of a strainer with it to give it the shape of a bowl. Finally, deep-fry the rice bowl and fill it with the shrimp stew.

Nutritional Chart

Calories: 428 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 30 g
  • 19 g
  • 37 g

Ingredients Needed for Shrimp Stew in a Rice Bowl

1 tablespoon vegetable oil
2 garlic cloves, diced
4 ounces of shrimp
2 ounces of mushroom, chopped
1 carrot, chopped
1 red bell pepper, chopped
lemon juice
1 tablespoon fish sauce
1 tablespoon soy sauce
1½ tablespoons of cornstarch
¼ cup water

For the rice bowl:

3 ounces of cooked sushi rice
vegetable oil for frying
fresh parsley for garnishing
1 lime wedge

How to Make Shrimp Stew in a Rice Bowl

  1. Heat the vegetable oil in a skillet over low heat. Add the garlic and shrimp. Season with salt and pepper. Stir and cook for 2 minutes.
  2. While stirring and cooking add the mushrooms, carrot, red bell pepper, lemon juice, fish sauce and soy sauce. Cook for 6-8 minutes or until the liquid from the pan reduces.
  3. In the meantime, prepare the cornstarch mixture by adding the cornstarch and water to a small bowl. Mix them. Add it to the skillet and stir a little. Remove from heat, after 1 minute and set it aside.
  4. Make the rice bowl:
    Place the cooked rice on parchment paper, press it with the hand, add a second parchment paper sheet on top and, using a rolling pin, flatten it.
  5. Remove the top sheet and place the flattened cooked rice into a big strainer by turning the bottom sheet over.
  6. Fill a cooking pot halfway with vegetable oil and heat it.
  7. Place the strainer into the cooking pot and fry the flattened rice until it turns yellow or golden brown. The rice will keep the basket-like form of the strainer.
  8. Remove the strainer from heat and place it on paper towels so that most of the oil can absorb itself.
  9. Fill the rice bowl with the shrimp stew, garnish with fresh parsley, add lime wedges and serve.

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