Black Pepper Shrimp with Coconut Sticky Rice & Lime Slaw
Peppery glazed shrimp over coconut sticky rice, with a crunchy lime slaw.
Ingredients
- 1 lb, peeled Shrimp
- 2 tsp, coarsely cracked Black pepper
- 4 cloves Garlic
- 2 tbsp Oyster sauce
- 1 tbsp Soy sauce
- 2 tbsp Butter
- 1 tsp Sugar
- 1½ cups, soaked Glutinous rice
- ½ cup, whisked with 1 cup warm water Fogato coconut powder
- ½ tsp Salt
- 3 Scallions
- ½ head, thinly shredded Green cabbage
- 4, thinly sliced Radishes
- 1 can, drained Chickpeas (optional)
- 1, thinly sliced Red chile (optional)
- 2, juiced Lime
- 1 tbsp Sesame oil
- a handful Cilantro
- 1 tsp Black sesame seeds
Steps
- Steam the soaked sticky rice until tender.
- Whisk the Fogato coconut powder into warm water with salt and a pinch of sugar, then stir half into the rice. Let it soak in.
- Sear the shrimp in butter, add the garlic and pepper, then the oyster sauce, soy and sugar until glossy.
- For the slaw, toss the cabbage, radishes, chickpeas and chile with the lime juice, sesame oil and a pinch of salt, then the cilantro.
- Serve the shrimp over the sticky rice with the rest of the coconut milk, the lime slaw on the side, and scallions and black sesame on top.
Make sure it's glutinous rice (also sold as sweet or sticky rice), or it won't get sticky. I get it at 99 Ranch or H Mart. Soak it at least 4 hours, or overnight. Dress the slaw on the day so it stays crunchy.
More recipes from Mise by Fogato