Given the interest and curiosity aroused by ethnic cuisine in the modern era, I thought well of rediscovering a typical Thai dish with you: yes, because it will not be necessary to fly beyond Italy to savor this delight. Today's recipe sees as its protagonist the fragrant fragrant rice, Jasmine variety: the long brilliant grain that characterizes the appearance of this rice requires rather refined ingredients. Let's have fun preparing the fragrant rice cake with ginger, sweet paprika and prawns.
Video of the Recipe
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Identity Card of the Recipe
- 116 KCal Calories per serving
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Ingrediants
For the rice
- 150 g of fragrant rice Fragrant variety "Jasmine
- 1 tablespoon (10 ml) of extra virgin olive oil
- half a teaspoon of sweet paprika
- a few slices of ginger
- q.s. of salt
- 250 ml of water
To decorate
- 3-4 drops of chlorophyll
- 300 g of shrimp
- q.s. of balsamic vinegar glaze
- 3-4 slices of zucchini
- a sprig of fennel
Materials Needed
- 2 pasta cups of different sizes
- 1 saucepan to cook the rice
- 1 pan for blanching the prawns
- Peel vegetables for the ginger
- Wooden spoon
- Pocket knives
- Food cutting board
Preparation
- In a saucepan, pour a tablespoon of extra virgin olive oil and toast the rice for a few minutes.
- Pour the boiling salted water all at once, mix quickly and immediately cover the saucepan with the lid, lowering the heat. Cook the rice for 10 minutes, never stirring.
Why shouldn't it be mixed?
By avoiding mixing the rice, the starch contained will remain "trapped" inside it, thus preventing the so-called "cream" from being created (an operation that is indispensable for preparing risotto). In this way, the beans will remain well detached.- In the meantime, prepare the ginger: then peel it with a potato peeler and cut out many very thin slices. Therefore, cut it into small squares: the ginger will be added when cooked to prevent the active ingredients from degrading.
- In a hot pan, brown the shrimp tails with a drop of oil. Cook over low heat for just 2-3 minutes.
- When the rice is ready, take about a third of it and add the sauce created by cooking the shrimp tails. Pour it into a small bowl and add a few drops of chlorophyll: in this case, the chlorophyll will serve exclusively as a dye. (Let us briefly recall that chlorophyll is used in phytotherapy as an anti-fermentative agent).
- In the remaining rice, add ½ teaspoon of sweet paprika and the pieces of ginger. Mix well to mix everything.
- Serve: use two pastry rings of different sizes, one larger and one smaller. In the smaller one, pour the rice colored with chlorophyll. Surround the small pasta bowl with the larger one and fill the space with the ginger-flavored rice.
- Decorate as desired with fennel and prawns. With the courgette slices, surround the pie like a ribbon. Finish with a few drops of balsamic vinegar cream.
- Serve hot.
Alice's comment - PersonalCooker
We have experimented with an innovative dish that undoubtedly undermines the canons of Italian cuisine. Mouth watering? Recipe to try to surprise!Nutritional values and Health Comment on the recipe
NB. The nutritional values shown on the side refer to the “FINISHED dish” and take into consideration the level of hydration of the rice during cooking (+ 100% of the dry weight); however, despite evaluating the raw energy density, Thai rice with ginger and shrimp could be defined as a remarkably low-calorie first course. An average portion (which contains about 80g of dry rice) provides about 230-250kcal or 55-60% of a plate of pasta with oil and parmesan. The lipids of Thai rice are low and mostly unsaturated, a desirable feature in any therapy. slimming or metabolic food.
