Tropical shrimp poke bowl

By Chef Faisal – Prep Time: 30 mins – Cook Time: 10 mins – Serves 1

Ingredients

For the Asian Glaze Sauce

10ml soy sauce
5ml rice vinegar
3ml toasted sesame oil
A small pinch of finely chopped ginger
20g tomato ketchup
5g Korean chilli paste
40ml water
½ tsp cornflour
¼ tsp smoked paprika

For the Jasmine Rice

200g jasmine rice
10g lemongrass
2 lemon leaves
2 tsp sea salt

For the Tempura Batter

60g tempura flour
100ml cold water
A pinch of sea salt
A pinch of white pepper

For the Shrimp

100g shrimp
A pinch of sea salt
3ml lemon juice
A pinch of black pepper

For the Mixed Salad

30g avocado, sliced
5g pickled ginger
10g carrot, sliced
10g edamame
20g cucumber, sliced
10g red cabbage, sliced
A pinch of sesame seeds

To Serve

150g jasmine rice
6 tempura shrimp
100g mixed salad
40g Asian glaze sauce
A pinch of sesame seeds
A pinch of chopped spring onion

Method

Asian Glaze Sauce

Combine all ingredients in a saucepan and cook over medium heat, stirring continuously until the sauce thickens into a glossy glaze.

Jasmine Rice

Bring the water, oil, lemongrass, lemon leaves and salt to the boil. Add the rice, cook uncovered for 2 minutes, then cover and cook on a low heat for 15 minutes until fluffy.

Tempura Batter

Whisk all ingredients together until a light, smooth batter forms. Keep chilled until ready to use.

Shrimp

Toss the shrimp with seasoning and lemon juice. Lightly dust with flour, dip into the batter and fry for 4 minutes until golden and crisp.

Mix Salad

Combine all ingredients gently in a bowl.

For Plating

Toss the tempura shrimp in the glaze until fully coated. Arrange the rice in a bowl, place the shrimp on top and add the salad around. Finish with sesame seeds and fresh spring onion.