Grilled Shrimp with Sticky Rice & Chive Oil 
~ Serves 2 to 4~
Rice
1 cup of Japanese Rice
1-1/2 cup cold Water
-
In a mixing bowl rinse rice twice in cold water, stirring each time.
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Bring the measured water and rice to a boil in a pan.
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Cover tightly and simmer for 15 minutes. Remove from heat and set aside (still covered) for 15-20 min.
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Fluff warm rice with a fork. Cover and set aside until assembly.
Rice Glaze
|
½ cup Sugar |
1T Rice wine vinegar |
|
3T Soy Sauce |
3 T water |
-
Gently heat until sugar dissolves.
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Bring to a simmer and remove from heat.
Shrimp
8 U-10 Shrimp, shelled and cleaned
1 T Toasted Sesame Oil
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Make a slice down the back of each shrimp to open.
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Heat Grill. Place shrimp on hot grill for 4-6 min.
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Remove from heat and brush with Toasted Sesame Oil.
Salad
|
2 cups of organic greens |
1 T Toasted sesame oil |
|
1 T Rice wine vinegar |
1 T peanut oil |
|
pinch each of salt and white pepper |
pinch of sugar |
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Mix the wet ingredients together and toss with greens just before serving.
To Serve
With a soup cup, make cone shapes with the rice. Tap out on to the center of the plate over a small pile of dressed greens. Drizzle the outside of the
plate with chive oil, brush the rice with glaze and place the shrimp on top.
Serve with a nice chilled sake.
©Tarbell’s 2002