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 spicy shrimp in a bowl

spicy shrimp in a bowl
Spicy Shrimp & Korean Rice Cakes
Print Recipe
Servings
2 people
Cook Time
25-35 minutes
Servings
2 people
Cook Time
25-35 minutes
spicy shrimp in a bowl
Spicy Shrimp & Korean Rice Cakes
Print Recipe
Servings
2 people
Cook Time
25-35 minutes
Servings
2 people
Cook Time
25-35 minutes
Ingredients
Servings: people
Instructions
  1. Wash and dry the fresh produce. Cut out and discard the cabbage core; roughly chop the leaves.
  2. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
  3. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the cabbage and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the cabbage is slightly wilted.
  4. Add ¼ cup of water and cook, stirring occasionally, 2 to 3 minutes, or until the cabbage has wilted and the water has cooked off. Season with salt and pepper to taste. Transfer to a plate and set aside in a warm place. Wipe out the pan.
  5. Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in a single, even layer and cook, stirring occasionally, 3 to 4 minutes, or until the shrimp are opaque and cooked through. Transfer to the plate of cooked cabbage. Wipe out the pan.
  6. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the rice cakes in a single, even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned and crispy. Add ½ cup of water and cook, stirring occasionally, 2 to 3 minutes, or until the rice cakes are tender and the water has cooked off.
  7. To the pan, add the cooked shrimp and cabbage, black bean sauce, soy glaze and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until well combined and the rice cakes are coated. Turn off the heat and stir in the crème fraîche. Season with salt and pepper to taste. Divide the finished rice cakes between 2 dishes. Garnish with the furikake and green tops of the scallions. Enjoy!
Recipe Notes

Nutritional Information

  • Calories 580
  • Fat 9g
  • Carbohydrates 62g
  • Sugars 13g
  • Protein 35g

 

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