Shrimp Salad With Bangkok Rice
Southeast Asian Cuisine is grouped in a region of 11 countries of great variety that belong to the Far East and Asia. It is a group of cuisines very influenced by the cuisine of China and the cuisine of India, giving rise to countless dishes and culinary customs in common between them, however, can be distinguished in most of the customs the two trends: the Malaysian or insular (with plenty of fish, fruits and vegetables) and Asian (pork, curries, noodles, etc.).
If we go to a specific country, Thai cuisine faithfully represents this cuisine style. It mixes acid, sour, salty, sweet, and spicy flavors in a balanced way and its main ingredient, rice, can be prepared as a soup, fried, or simply cooked white, while other commonly used ingredients are hot peppers, garlic, noodles, and coconut milk. As for meats, the most commonly used are chicken and pork seasoned with curry, coriander seeds, and soy sauce.
Today we bring you a dish that mixes traditional Thai cuisine with Malaysian trend. A starter that mixes rice with well-seasoned seafood: we are talking about Shrimp salad with Bangkok rice.
So, without further ado, let’s get to know the flavors that Southeast Asia has for you!
An ingredient with hybrid properties
For this salad, we will need a special ingredient which is Jasmati rice.
What is Jasmati rice?
Jasmati rice is a conventionally bred long-grain rice variety, whose name is derived from Jasmine and Basmati rice. Jasmati is not a “genetically modified” (i.e., transgenic) rice, but a cross between the two. It is said to possess the traits of both grains: the softness of Basmati (after cooked) and the nutty aroma of Jasmine, the latter in muted tones to make it more subtle.
It is an ideal rice for culinary exploration, especially with Asian-centric techniques and flavors, due to its long, thin grains.
Unlike Arborio rice, which is a medium-grain variety that cooks up creamier for risotto, or Sushi rice, which cooks up more compact; Jasmati’s low starch content allows it to be cooked with separate grains.
Besides Jasmati white rice, there is another variety, and that is Jasmati brown rice. Jasmati brown rice has a longer cooking time, but a more complex flavor; and, since the flavor is more aggressive than the white varietal, it is not suitable for all foods, as it will overwhelm milder dishes.
You can read more information about this delicious food by clicking next link: riceselect.com/recipe/bangkok-rice-shrimp-salad
What recipes are Jasmati rice perfect for?
Jasmati white rice can be used in fried rice dishes, rice puddings or cold rice salads. It can also be used to enhance some of your favorite foods: like a homemade supreme pizza crust, or to accompany an outdoor barbecue meal, such as Nuoc Cham.
Jasmati rice nutritional information.
Jasmati white rice
A 1 ⁄ 4 cup serving or 55 g of Jasmati rice has 160 calories, 36 g of carbohydrates, 3g of protein, and 1g of fat, and the remainder grams are distributed in trace amounts of vitamin D, calcium, iron, and sugars.
Jasmati brown rice
A ¼ cup serving or 55g of Jasmati brown rice owns 170 calories, 35g of carbohydrates, 1g in fat, and 4g in proteins, and its remainder grams are distributed also in trace amounts of Vitamin D, calcium, iron, and sugars.
The best shrimp salad and Jasmati rice recipe ever
Now, we will show you a recipe to make a delicious Shrimp Salad with Bangkok rice or Shrimp Pla Goong. Next, we will show you the ingredients you will need to make it and how to prepare it.
- 8 to 10 shrimp.
- 4 ounces of minced pork.
- 3 to 4 chopped cilantro sprigs.
- 3 chopped spring onions.
- 1/2 sliced onion.
- 1/2 cup of chopped celery leaves
- 2 to 3 bird’s eye chiles
- 1 tbsp. of fish sauce
- 1 tbsp. of lime juice
- 1/2 tsp. of sugar
- Thai jasmati rice, for serving.
- Gather the ingredients.
- Heat a small skillet over medium heat. Add the shrimp and let them cook on one side without them turning brown. Once one side starts to turn opaque, flip them over until cooked through. Finally, remove the shrimp from the pan. Reserve them.
- In the same skillet over medium heat, add the minced pork and stir until cooked. Do not let the meat brown. Reserve the pork and juices on a plate and let cool.
- In a medium bowl, add the shrimp, minced pork, cilantro, scallions, onion, celery leaves, and chilies. Stir until well incorporated.
- In a small bowl, combine the fish sauce, lime, and sugar. Stir until the sugar is completely dissolved.
- Add the dressing to the ingredients in the medium bowl and mix well. Serve immediately with Jasmati rice.
Tips and tricks for better tasting
- The shrimp cook quickly, within a couple of minutes, so keep an eye on them and drain as soon as they turn pink and opaque. Toss it with the dressing while it’s hot so it has a chance to absorb the dressing.
- Feel free to add more fish sauce, lime juice, or chili to the dish to taste.
- White sugar can be substituted for palm or brown sugar if you can’t find white one.
Use preferably fresh lime juice. Bottled lime juice doesn’t add the same flavor as fresh one.