Honey Garlic Shrimp with Snap Peas

Name: Honey Garlic Shrimp with Snap Peas
Cook time: 15 min
Yield: 4 servings
Ingredients: 1200 ml water divided for rice and sauce; 180 g jasmine rice dry; 2 g salt divided; 30 g honey; 30 ml soy sauce; 10 ml rice vinegar; 15 ml lime juice freshly squeezed; 10 ml toasted sesame oil; 6 g cornstarch mixed into the sauce; 12 g garlic minced; 8 g fresh ginger finely grated; 600 ml water divided for rice and sauce; 1 g black pepper ground; 15 ml neutral oil; 450 g shrimp peeled and deveined, patted dry; 2 g salt divided; 200 g snap peas trimmed; 1 g red pepper flakes; 30 g scallions thinly sliced; 2 g salt divided; 8 g sesame seeds toasted, for garnish

A quick side built around shrimp and snap peas in a honey garlic sauce, finished over hot rice so the sauce lightly coats the grains. The shrimp are seared briefly, the snap peas stay crisp, and the sauce is thickened just enough to cling without turning heavy.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

1200 ml water divided for rice and sauce
180 g jasmine rice dry
2 g salt divided
30 g honey
30 ml soy sauce
10 ml rice vinegar
15 ml lime juice freshly squeezed
10 ml toasted sesame oil
6 g cornstarch mixed into the sauce
12 g garlic minced
8 g fresh ginger finely grated
600 ml water divided for rice and sauce
1 g black pepper ground
15 ml neutral oil
450 g shrimp peeled and deveined, patted dry
2 g salt divided
200 g snap peas trimmed
1 g red pepper flakes
30 g scallions thinly sliced
2 g salt divided
8 g sesame seeds toasted, for garnish

Instructions

Rinse the rice until the water runs mostly clear. Bring 1200 ml water to a boil in a medium saucepan, add the rice and 2 g salt, cover, reduce to low, and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand covered for 5 minutes. The rice is tender with separate grains and no visible water remains.
In a small bowl, whisk together the honey, soy sauce, rice vinegar, lime juice, sesame oil, cornstarch, garlic, ginger, 600 ml water, and 1 g black pepper until smooth. The sauce looks uniform and the cornstarch is fully dispersed.
Heat the neutral oil in a 30 cm skillet over medium-high heat. Add the shrimp in a single layer and season with 2 g salt. Sauté for about 1 minute, until the undersides begin to turn pink. The shrimp are partially opaque on the first side but not fully cooked.
Add the snap peas and stir-fry for 2 minutes until bright green and crisp-tender. Pour in the sauce and cook, stirring, until glossy and lightly thickened, 2 to 3 minutes. If using, add the red pepper flakes during this stage. The shrimp are opaque and curled, the snap peas still have snap, and the sauce lightly coats the pan.
Add the cooked rice to the skillet and toss until evenly coated and warmed through, about 1 minute. Fold in the scallions, taste, and adjust with the remaining 2 g salt only if needed. Divide among 4 plates or shallow bowls and finish with sesame seeds if using. The rice is coated in a thin glossy glaze and the shrimp are fully opaque throughout.