Teppanyaki Shrimp with Calrose Rice

Ingredients:

Rhys Culrose

• 1 cup well-washed Calrose rice
• 0.5 tsp salt

Teppanyaki shrimp

• 6 shrimps (size U10/U12)
• 1.5 tsp grape seed oil
• 1/4 tsp. sesame oil
• 3/4 tsp freshly grated ginger root
• 3/4 tsp minced garlic
• A quarter of a small yellow onion, thinly sliced
• 30 g carrots, cut into strips
• 8 small corn, optional
• A quarter of a red bell pepper, thinly sliced
• 1 large egg
• 1 tbsp tamari sauce (gluten-free)
• 1 tbsp mirin
• 1 tbsp. l. rice vinegar
• 1 tsp. sambal olek
• 1 pinch of dry mustard dissolved in 1 tbsp. of water
• 30 g mung bean sprouts
• 1 lemon, cut in half
• A quarter of a green onion, thinly sliced
• 1/4 teaspoon sesame seeds

Preparation:

1. Rice:

   
   Place the rice in a saucepan, season with salt, and pour in 2.5 cups of water. Bring to a full boil over high heat, cover, and then reduce the heat. Cook for 18 minutes. Fluff the rice thoroughly with a fork before serving.
   

2. Teppanyaki Shrimp:

   
   Peel and devein the shrimp. Cut each one lengthwise.
   
3. Heat a large heavy-bottomed skillet or wok over medium-high heat. Add grapeseed oil and sesame oil. Add the shrimp and cook until just cooked through, about 1 minute. Remove immediately.
4. Quickly add the ginger, garlic, and onion and cook until softened, about 3 minutes. Add the carrots, corn, if using, and pepper and cook until softened, about 3 minutes. Crack the egg over the vegetables and cook, stirring occasionally, until the egg sets.
5. Add tamari, mirin, rice vinegar, sambal, and dry mustard dissolved in water and stir until well coated. Add shrimp and mung bean sprouts and cook until the liquid has reduced by half and the shrimp are cooked through, about 1 minute.
6. Serve with boiled rice, drizzled with lemon juice and sprinkled with chopped green onions and sesame seeds.