10-Minute Sambal Shrimp Wok with Rice and Japanese Vegetables
A fast, spicy wok dinner with garlicky shrimp, sambal, ginger, rice and crunchy vegetables. Big flavour, very little effort and ready in about 10 minutes.
Servings
Ingredients
- 2 tbsp peanut oil
- 370 g raw peeled shrimp with garlic
- 600 g cooked basmati rice
- 1 tbsp sambal badjak
- 2 tsp chopped ginger
- 800 g Japanese-style wok vegetables with soybeans and yellow carrot
Instructions
- Heat half the oil in a hot wok. Stir-fry the shrimp for about 3 minutes, then remove and keep warm.2 tbsp peanut oil, 370 g raw peeled shrimp with garlic
- Add the remaining oil. Stir-fry the rice with sambal and ginger for 4 minutes, breaking up the grains as you go.2 tbsp peanut oil, 600 g cooked basmati rice, 1 tbsp sambal badjak, 2 tsp chopped ginger
- Add the vegetables and cook for 3 minutes over high heat, tossing constantly.800 g Japanese-style wok vegetables
- Return the shrimp to the wok and cook for 2 more minutes. Season with pepper and salt if needed.370 g raw peeled shrimp with garlic
Drink pairing
This dish is salty, spicy and fast, with shrimp sweetness and sambal heat. Crisp, cold drinks with citrus or gentle sweetness work best.
Alcoholic
- Dry Riesling or Grüner Veltliner
- Light, cold lager
- Very dry rosé
Non alcoholic
- Lime iced tea
- Sparkling cucumber water with ginger
- Alcohol-free lager
Nutrition per serving
Calories: 452kcal (23%) | Carbohydrates: 70g (23%) | Protein: 23g (46%) | Fat: 10g (15%) | Saturated Fat: 2g (13%) | Cholesterol: 117mg (39%) | Sodium: 619mg (27%) | Potassium: 585mg (17%) | Fiber: 9g (38%) | Sugar: 0.1g | Vitamin A: 10323IU (206%) | Vitamin B12: 1µg (17%) | Vitamin C: 21mg (25%) | Vitamin D: 0.1µg (1%) | Vitamin E: 2mg (13%) | Vitamin K: 0.3µg | Folate: 80µg (20%)
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