Summary

Ingredients

• 1 ½ cup rice, (long grain rice)
• 1 ½ cup water
• 1 teaspoon sugar
• 1 ½ cup coconut milk, unsweetened (canned or instant)
• 1 ½ teaspoon salt
• 500 g broccoli
• g 1,000 shrimp, peeled except for the tail
• 2 ½ teaspoons chilli sauce, hot (Sriracha)
• 2 teaspoons cornstarch
• 0.5 ½ cup chicken broth, saltless
• 1 tablespoon oil, (sunflower oil)
• 12 slices lemon (s)
• Coriander green
• Tomatoes)

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Instructions

1. Wash rice well under cold water and drain just as well. Put in a large saucepan with 1.5 cups of water, the sugar, 1 cup of coconut milk and 3/4 teaspoons of salt.
2. Bring everything to a boil, not completely covered, then reduce the heat and cook, covered, for 20 minutes. Then take it off the fire and cover it for another (min.) 5 minutes.
3. While the rice is cooking, cut the broccoli into approx. 2 cm pieces (florets diagonally).
4. In a bowl, drizzle the shrimp with the chili sauce and mix with 3/4 teaspoon salt.
5. In another bowl, mix the cornstarch together with 1/4 cup chicken stock and half a cup coconut milk well.
6. Heat the wok and add the oil. Spread the oil on the side walls as well.
7. Put the broccoli in the hot fat until it turns light green. Pour in the remaining chicken stock (1/4 cup) and simmer (approx. 3 min.). Reduce the heat and add the shrimps and simmer for approx. 2 minutes. Stir the starch mixture well again and add to the wok. Let everything cook again, stirring gently, for at least 2 minutes on a low heat.
8. Serve on the rice, fluffed with a fork. Garnish with tomato wedges and coriander.
9. The lemon wedges are served on a separate plate to drizzle.
10. Be careful with the sriracha sauce (hot chili sauce), it is VERY hot.