'Risotto-y' sticky rice cooked in a shrimp-y sinigang broth.
We love sinigang, the mouth-puckering sourness and we love rice (in the Philippines, rice is eaten for breakfast, lunch and dinner!). Why not combine these two things into one delicious dish.
this 'risotto' would be a familiar introduction to those unacquainted with the sourness of sinigang.
Shrimp Sinigang Sticky Rice
Serves 2-3.
*Tip: soak rice overnight so it's ready when you're ready
Ingredients
2 tbs Kusî sinigang seasoning + more for dusting
2 cups water
1 cup glutinous rice, also known as sweet rice, soaked 2 hrs-overnight
1 lb shrimp, preferably with the head/shells
1/2 medium onion, diced or sliced
1/2 pint cherry tomatoes
A handful of veggies: string beans, eggplant, okra, radish are commonly used in sinigang
Neutral oil
Ginger *optional
Shaoxing wine *optional
Butter *optional but butter is better
Directions
Peel shrimps throwing heads/shells into a pot over medium heat. Squeeze heads to release their juices. If using peeled shrimp, move on to #2.
Add water, sinigang seasoning and mix well. Remove head/shells from broth.
Bring to a boil then blanch tomatoes and simmer any vegetables being used. Save the broth to cook rice.
Heat oil in a pan on medium heat and saute shrimps, removing immediately once cooked.
Add onions to the same pan cooking until translucent then add rice and toast for a few minutes.
Grate ginger on top of rice and deglaze with shaoxing wine or broth/water.
Continue to add 1/2 cup broth/water, stirring until almost fully absorbed before adding the next 1/2 cup.
Taste to make sure the rice is fully cooked then add a tbs or so of butter and mix well.
Serve rice topped with cooked shrimps and vegetables, dusted with more sinigang seasoning.
Share with friends and family.
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