Check out other recipes from Serious Entertaining: Southeast Asian-Inspired Summer Dinner »
Adapted from Forever Summer by Nigella Lawson.
- Yield:serves 6
- Active time: 40 minutes
- Total time:40 minutes
- About 60 shrimp, peeled
- 1/2 tablespoon lemon juice
- 1 teaspoon salt
- 2 cups black rice
- 4 cloves garlic, minced
- 3 Thai birdeye chilis, minced
- 2 inch piece fresh ginger, peeled and minced
- 8 tablespoons fish sauce
- 4 tablespoons fresh lime juice
- 8 tablespoons water
- 4 tablespoons sugar
Make Rice: Rinse rice under cold water until water runs clear.
Place rice in a large pot with 3 1/2 cups water. Bring to a boil. When water is boiling, skim off any foam that has risen to the top. Turn heat to low, partially cover rice, and cook until liquid is absorbed, about 35 minutes. Take rice off heat and let stand 10 minutes.
Make Sauce: In a medium bowl, whisk together garlic, chilis, ginger, fish sauce, lime juice, water, and sugar.
Cook Shrimp: Fill a pot about half way with water and add lemon juice and 1 teaspoon salt. Bring water to a simmer.
Fill a a large bowl with ice water. Set aside.
Poach shrimp in simmering water until just cooked through, about 3-4 minutes. Immediately transfer to ice bath, let chill for about one minute, then drain.
In a large bowl, combine cooked rice, shrimp, and sauce. Toss lightly to coat.