Cook from day 1 to 3
Finish generously with zesty lime, and that’s what we call fusion done right.
P—29, F—7, C—71
Peanuts
- Vegetable oil
- Pan for cooking rice
- Frying pan or wok, if you have one
- To zest lime without bitterness, hold it at a slight angle to the grater. Use very light pressure, removing only the bright green outer layer; as soon as white layes appears, move to a fresh spot.
- Start rice
Rinse rice generously, then add rice spice blend, a pinch of salt, and water at a ratio of 100 ml per serving.
Bring to a boil over high heat.
Turn heat down to low, cover tightly with a lid, and cook for 10 minutes.
! Move on to the next step, but don’t forget to come back when rice is done.
Once rice is ready, fluff with a fork, add grated lime zest, and squeeze in juice from one wedge. Keep covered until step 5.
2. Prep ingredients
Zest lime, then cut it into 4 wedges.
Coat shrimp with shrimp spice blend, drizzle with a little olive oil, and mix well to coat evenly.
Slice onion into thin half-moons.
3. Cook shrimp
Heat 1 tablespoon vegetable oil in a frying pan over medium heat. Add shrimp and cook for 4 minutes, turning from time to time, until lightly browned.
Remove from frying pan and set aside.
4. Cook vegetables and finish
Add a little more vegetable oil to frying pan and keep heat at medium.
Add onion, season with a small pinch of salt, and cook for 3 minutes, until softened.
Add sun-dried tomato and corn.
Return shrimp to frying pan and warm everything through for another couple of minutes.
5. Serve
Divide lime rice between plates and top with shrimp and vegetables. Finish with chopped peanuts and serve with remaining lime wedges for squeezing over.