
Ingredients
Rice
- 2 cup Water
- 2 Tablespoon Butter
- 1 Tablespoon Sesame Seeds
- 2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 cup Rice
- 1/2 cup Cilantro, chopped
Marinade
- 1/4 cup Sweet Chili Sauce
- 4 Tablespoon Hoison Sauce (divided)
- 2 Tablespoon Ginger, grated
- 2 Tablespoon Soy Sauce
- 1-1/2 Tablespoon Toasted Sesame Seeds
- 1 Tablespoon Peanut Butter
- 1 Tablespoon Ginger-Garlic Paste
- 1/2 Tablespoon Sesame Oil
- 2 teaspoon Lime Juice
- 2 teaspoon Brown Sugar
- 1-1/2 teaspoon Cornstarch
- 2 pound Shrimp
Slaw
- 3 cup Green Cabbage, sliced thin
- 3 cup Red Cabbage, sliced thin
- 2 Carrots, shredded
- 1/2 Red Onion, sliced thin
- 4 Green Onions, chopped
- 1/2 cup Cilantro, chopped
- 1/3 cup Basil, chopped (Thai Basil preferred if available)
Directions
- For rice: in a medium sauce pan, bring water, butter, sesame seeds, salt, and pepper to a bowl. Add rice, reduce to a simmer, and cook covered for 20 minutes. Remove from heat, fluff with a fork, and stir in cilantro. Cover to keep warm until ready to serve: do not continue to heat.
- In a medium mixing bowl, combine sweet chili sauce, 2 tablespoon hoison sauce, Ginger, soy sauce, sesame seeds, peanut butter, ginger-garlic paste, sesame oil, lime juice and brown sugar. Whisk until well combined.
- Remove 6 tablespoons of marinade into a saucepan and add an additional 2 tablespoons hoison sauce and cornstarch. Cook on medium heat, whisking constantly until the sauce begins to thicken, about 3 minutes.
- Coat shrimp in thickened sauce and place on skewers. Grill on all sides until cooked through.
- Add the remaining (un-thickened) marinade to the slaw ingredients. Toss together in a large bowl until well combined.
- Serve rice, shrimp, and slaw together. Enjoy!
Nutrition
Servings: 6
Calories: 471
Fat: 11.9
Carbs: 48.8
Fiber: 4.2
Protein: 40.1
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