Ingredients
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2 cups Jasmine Riceor Basmati rice
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1 lb Shrimp
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3 Limes
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1 English Cucumber
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12 leaves of Bibb or Romaine LettuceYou need a sturdy type of lettuce
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a small bunch Spring Onionsor green onions
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a small bunch Fresh Cilantro
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1, or serrano pepper Fresh Thai Chili Pepper
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2 Garlic Cloves
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2 Tbsp Sesame Oil
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2 Tbsp Soy Sauce
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2 Tbsp Brown Sugar
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1 tsp, grated Fresh Ginger
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2 small pieces Dried Thai Bird's Eye Chili
Directions
Steps
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1
Done
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Make the RiceI'll add step-by-step instructions for how to make the perfect rice another day - for know, just go with your gut! |
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2
Done
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Prepare the ShrimpPeel and devein the shrimp if needed, and put them in a bowl. Juice 1 lime (please use a fresh lime, no store-bought concentrate) and toss in with shrimp. Grate a bit of lime peel onto them as well. Season with pepper, toss and set aside. |
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3
Done
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Make the DressingPeel, crush and mince the garlic and ginger. Crush the bird's eye chilis and add to mixture, Then add the soy sauce, oil, sugar and the juice of 2 limes. Mix well. Set aside. |
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4
Done
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Steam the ShrimpSteam the shrimp in a steam basket for 3-4 minutes or until they are pink. |
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5
Done
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Dress the PlateWhile the shrimp is cooking, chop up the cilantro, pepper and green onions. Slice the cucumber (I peel mine as well). Make lettuce "boats" on each plate. Add the rice, cucumbers, shrimp, dressing, green onions and cilantro and serve. |
