With bell pepper and sugar snap peas. A recipe straight from Japan.
Ingredients
- Shrimp (unpeeled, whole), 400 g or shrimp (peeled), 200 g
- Red bell pepper, half
- Sugar snap peas, 250 g
- Rice, 100 g (1 packet)
Miso Sauce
- Water, 1/4 cup
- Miso paste, 1 tablespoon
- Coconut milk, 1/3 can
- Peanut butter, 1 teaspoon
Also
- Shichimi togarashi (Japanese seasoning)
- Chives
- Chili pepper
Preparation
Thaw frozen shrimp and dry them. Clean fresh whole shrimp by removing heads and shells, then devein by making incisions along the curved and straight sides to remove the black intestines. Tails can be left on.
Cook the rice in lightly salted water. Add sugar snap peas to the rice 1-2 minutes before it’s done.
Pour water into a pan, add miso paste, coconut milk, and peanut butter. Boil while stirring until a uniform sauce forms (about 2 minutes).
Add diced bell pepper and cook for 1-2 minutes.
Add shrimp and cook over moderate heat for about 1 minute (for larger fresh shrimp) or about 15 seconds (for cooked shrimp). Flip and repeat, maintaining the same times as before. Season with shichimi togarashi.
Sprinkle with chopped chili pepper and chives, garnish with a few sugar snap peas. Serve with rice and the remaining sugar snap peas.
