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Recipes

Prawns and Shitake Mushroom Clay Pot Rice

INGREDIENTS

  • 1 ½ cups (225g) Kinmemai Better White™, uncooked
  • 6-8 Prawns
  • 3 Fresh shiitake mushrooms
  • 3 Cloves of garlic
  • 2 Scallions
  • 1 3/4 cups (375mL) water

MARINADE

  • 1 tsp Salt
  • 1 tsp Ground white pepper
  • 1 tbsp Chinese cooking wine
  • ½ tbsp Oil Sauce
  • 4 tbsp Soy sauce
  • 1 tbsp Sugar
  • 2 tbsp Mirin

(Serving  2-4)

 

INSTRUCTIONS

  1. Mince the garlic. Cut the shiitake mushrooms into thick slices and chop the scallions, set aside.
  2. Add Better White™ rice with water to a pot and let rice soak for 15 minutes.
  3. Remove the legs and tip of the head from the prawns. De-vein, rinse and pat dry.
  4. Marinate the prawns in the marinade for 20 minutes.
  5. After the rice has soaked for 15 minutes, turn on the heat and bring water to boil. Cover and cook rice on medium-low heat for 8 minutes.
  6. Remove the lid and let the steam evaporate. Reduce to low heat, cover and let the rice simmer for another 10 minutes.
  7. Remove the lid and arrange the marinated prawns on top of rice and pour in the marinade. Top with the sliced mushrooms and minced garlic.
  8. Cover and let it cook for another 5 minutes.
  9. Turn the heat up to high and cook for 30 seconds to 1 minute for a nice crusty base.
  10. Remove pot from the heat. Keep lid on and let sit for 10 minutes before serving.
  11. Prepare the sauce by mixing the sauce ingredients together. Before serving, sprinkle the chopped scallions on top and drizzle sauce on top.
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