South East Asian Shrimp Stock Recipe

Name: South East Asian Shrimp Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Stock; 1/2 cup cooked shrimp; 1 inch fresh ginger, sliced finely; 1 garlic clove, sliced finely; 1/4 teaspoon dried chili; 2 teaspoons vegetable oil; 2 scallions, chopped; 1 lime, zested and juiced; 2 cups low sodium chicken broth; 1 -2 teaspoon fish sauce; 2 tablespoons cilantro, chopped; For the Rice; 1/4 cup white rice, jasmine of basmati; 3/4 cup cold water; 1 teaspoon rice vinegar

Servings: persons

For the Stock
1/2 cup cooked shrimp
1 inch fresh ginger, sliced finely
1 garlic clove, sliced finely
1/4 teaspoon dried chili
2 teaspoons vegetable oil
2 scallions, chopped
1 lime, zested and juiced
2 cups low sodium chicken broth
1 -2 teaspoon fish sauce
2 tablespoons cilantro, chopped
For the Rice
1/4 cup white rice, jasmine of basmati
3/4 cup cold water
1 teaspoon rice vinegar

1
For the Stock:.
2
Fry the ginger, garlic, chili and lime zest in the vegetable oil until golden. Put the shrimp in and stir until they have been warmed through. NOTE: If you want, you could buy raw shrimp, cook them in a little oil and then add them to the stock.
3
Pour in the lime juice, fish sauce and the stock. Bring this to a simmer, add the scallions.
4
Serve in bowls with the cilantro sprinkled on top.
5
For the Rice:.
6
Bring 3/4 cup of water to the boil, add 1/4 cup of white rice. Bring the heat down to a simmer.
7
Cook for 15-20 minutes, or until all the water is absorbed. Mix in 1 teaspoons rice vinegar with a wooden spoon or spatula and serve.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the Stock, 1/2 cup cooked shrimp, 1 inch fresh ginger, sliced finely, 1 garlic clove, sliced finely, and more.

Yes, South East Asian Shrimp Stock falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

South East Asian Shrimp Stock

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