A dish that's as impressive for a dinner party as it is easy for a weeknight. A tribute to various rice dishes, inspired by the signature crispy rice at our Los Angeles restaurant.
Ingredients
- 90 ml olive oil
- 1 piece onion
- 1 tsp Momofuku Seasoned Salt
- 5 cloves garlic
- 1 piece lemon
- 1 tbsp Momofuku Chili Crunch
- 400 g short-grain rice
- 400 ml coconut milk
- 360 ml chicken broth
- 90 ml Momofuku Soy Sauce
- 1 bunch scallions
- 15 g fresh ginger
- 1 tsp Momofuku Rice Vinegar
- 454 g peeled shrimp
Method
- Preheat the oven to 200 °C. Place one rack in the center and another in the upper third, about 10 cm from the broiler.
- In a large ovenproof Dutch oven, heat the olive oil over medium-high heat. Add the sliced onion and cook for 2 minutes. Season with the seasoned salt, then lower the heat to medium-low and continue cooking for 8 minutes until the onion is very tender without browning.
- Add the lemon zest, minced garlic, and Chili Crunch. Cook for 2 minutes until the garlic softens. Stir in the rinsed rice and cook for 1 minute.
- Pour in the lemon juice, coconut milk, chicken broth, and soy sauce. Bring to a boil, cover, and reduce the heat to low. Cook covered for 10 minutes.
- Meanwhile, prepare the scallion and ginger marinade (see separate component) and toss the shrimp in it. Set aside.
- Uncover the rice, stir gently to distribute the liquid, then transfer to the middle oven rack and bake for 15 minutes.
- Remove the Dutch oven from the oven and turn the broiler to maximum power. Arrange the marinated shrimp over the rice, and drizzle with the remaining marinade. Return to the upper oven rack and broil for 5 to 8 minutes, watching closely, until the shrimp are cooked and the rice is crispy.
- Remove from the oven and let rest for 2 minutes before serving.
Nutrition
Per serving
- Energy
- 921.4 kcal
- Protein
- 39.04 g
- Carbohydrate
- 88.57 g
- Fat
- 44.52 g
- Fibre
- 3.34 g
- Calcium
- 127.34 mg
- Iron
- 7.44 mg
- Magnesium
- 126.86 mg