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Shrimps, zucchinis, and grapes rice Poke bowl

Shrimps, zucchinis, and grapes rice Poke bowl

How could you miss the “Poke bowls”? These generous and greedy bowls originate straight from Hawaï became the current healthy culinary trend. Escal offers you a balance and refined recipe with the raw peeled shrimps from Ecuador ASC.

Cooking Instructions: Pfanne
Ready in 20 minutes
Difficulty
Easy

Ingredients

For 4 persons

350g of raw Shrimps Ecuador

3 zucchinis

20g of dried black mushrooms

20g of dried golden grapes

200g of Thai rice

3 green onions

2g of crushed pepper

20cl of soy sauce

10cl of sesame oil

15cl of rehydrated brown stock

1 garlic clove

 15g of chopped coriander

Salt, pepper

Cooking Instructions:

1. For the marinade: mix in a bowl the chopped onions, the rehydrated brown stock, the soy sauce, the sesame oil, the pepper, the garlic and the chopped coriander.

2. Put the mushrooms and the grapes soak in lukewarm water, drain them and slice thinly the mushrooms. 

3. Thaw the shrimps, wash them and place them in the fridge. Cut the zucchinis into small cubes.

4. Cook the rice in a pot of salted water, drain and add the grapes. Then keep it warm.

5. Heat the Wok, fry the zucchinis for 3min over high heat and add the shrimps. Cook again for 3min. Add the sliced shrimps and let cook for 2min.

6. Serve in a deep dish; Add the marinade in a tiny vessel in the center.

Tip : Add a few roasted or black sesame seeds as decoration.