Rice Cooker Cookbook
Page 16
Chinese Steamed Shrimp with Ginger
Tangy Shrimp Curry with Pineapples
Shrimp in Wine Ginger Broth
Shrimp with Spicy Tomatoes
Spicy Shrimp with Basil
Shrimp and Shiitake Curry
Indian Shrimp Curry
Thai Green Curry with Shrimp
Sweet and Sour Shrimp
Shrimp in Spicy Milk Sauce
Salt and Pepper Shrimp
Herb and Garlic Shrimp
Black Pepper Shrimp
Stir-Fried Shrimp with Asparagus
Shrimp and Tomato Fried Eggs
Shrimp with Colored Bell Peppers
Easy Thai-Style Shrimp Cake
Buttered Scallops
Clam and Corn in Herby Broth
Chinese Steamed Shrimp with Ginger
One of the best ways to cook fresh shrimp is to steam them. Steaming will keep the flavors of fresh shrimp intact, unlike boiling, in which the essence of the shrimp is lost to the cooking liquid.
INGREDIENTS | SERVES 3 OR 4
1 pound fresh shrimp, shells on and tails on
¼ teaspoon salt
¼ teaspoon ground white pepper
½ teaspoon grated fresh ginger
½-inch piece fresh ginger, sliced into thin shreds
1 red chili pepper, seeded and julienned to a tiny shred
1 egg white, lightly whisked
1 tablespoon Chinese cooking wine
Combine the shrimp, salt, pepper, and grated ginger and allow to marinate for 10 minutes.
Place the marinated shrimp on a plate that will fit in the steamer insert or basket. Sprinkle the red chili and sliced ginger over the shrimp.
Fill the rice cooker pot with water to about the 4-cup mark. Cover the rice cooker and set to Cook. When the water in the cooker boils, place the steamer insert or basket with the plate of shrimp into the rice cooker, and steam for about 5 minutes, keeping the rice cooker covered.
Lift up rice cooker lid, gently pour egg white over the shrimp, drizzle the Chinese cooking wine over the shrimp, cover rice cooker, and steam for additional 2 to 3 minutes until shrimp cook through (turn pink).
Cooking Tip
Adding egg whites toward the end of cooking is not commonly done by home cooks but is often seen in some Chinese restaurants. Surprise diners with this technique at your table and they'll exclaim, “Wow, how did you do that?” This steamed shrimp dish is very delicious, yet so different.
Tangy Shrimp Curry with Pineapples
A ripe and sweet pineapple is ideal for this dish. However, if that's not available, use canned pineapple instead, draining off the syrup before use.
INGREDIENTS | SERVES 2 OR 3
1 clove garlic
1 stalk lemongrass (white part only)
4 shallots
5 to 6 dried red chili peppers (to taste)
½tablespoon belacan (prawn paste)
3 tablespoons vegetable oil
½ cup tamarind juice, extracted from tamarind pulp (size of golf ball)
1 tomato, chopped into bite-sized pieces
2 teaspoons curry powder
2 teaspoons brown sugar
2 cups water
1 pound shrimp
1 cup pineapple cubes
Combine the garlic, lemongrass, shallots, chilies, and belacan in a food processor and blend into a paste.
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the paste and fry about 5 to 8 minutes until fragrant, covering the rice cooker occasionally in the process of frying.
Stir in the tamarind juice, tomatoes, curry powder, brown sugar, and water. Cover the rice cooker and allow it to come to a simmer.
Once simmering and the gravy starts to reduce, lift up the rice cooker lid, add the shrimp and pineapples, and cook for about 10 to 12 minutes until the shrimp cook through (turn pink), covering the cooker occasionally in the process of cooking. Serve with steamed rice.
Cooking Tip
In a bowl, soak the tamarind pulp in warm water for 10 minutes, squeezing the pulp gently several times while the pulp is soaking to extract the flavor. Stir to mix, and then strain the tamarind liquid, discarding the pulp and seeds.
Shrimp in Wine Ginger Broth
This recipe works best with live shrimp, which you can buy from the fishmonger in Asian supermarkets.
INGREDIENTS | SERVES 3 OR 4
1½ to 2 pounds uncooked shrimp shell-on
½ cup Chinese cooking wine
3 cups water
1-inch piece ginger, thinly sliced
¼ cup gojiberries, soaked in warm water for 5 minutes, then drained
In a large bowl, combine the shrimp in the Chinese cooking wine. Set aside for 20 minutes in the fridge to marinate.
Add the 3 cups water to the rice cooker pot. Cover the rice cooker and set to Cook. When the water in the cooker boils, add the ginger slices and shrimp. Cover the rice cooker and bring shrimp to a simmer until they cook through (turn pink). Dish out the shrimp and set aside.
Add the gojiberries, cover the rice cooker, and bring the broth to a simmer. Once simmering, remove impurities switch off the rice cooker. Ladle the broth and gojiberries over the shrimp and serve.
Shrimp with Spicy Tomatoes
You can substitute fresh cherry or plum tomatoes for the canned tomatoes in this recipe. Sun-dried tomatoes work as well.
INGREDIENTS | SERVES 2 OR 3
2 tablespoons vegetable oil
4 shallots, thinly sliced
½ (8-ounce) can diced tomatoes, with juice
1 teaspoon curry powder
½ teaspoon red chili pepper flakes
½ teaspoon grated ginger
½ teaspoon garam masala
¼ teaspoon salt
1 cup water
1 pound shrimp, peeled and deveined
Add the oil to the rice cooker pot, cover, and set to Cook. When the base of the cooker pot gets warm, add the shallots and fry about 5 minutes until shallots turn soft.
Add the tomatoes, curry powder, and chili flakes and fry for about 3 minutes, covering the rice cooker occasionally in the process of frying.
Add the grated ginger, garam masala, salt, and water. Cover rice cooker and allow to come to a simmer.
Once simmering, add the shrimp, mix well, and cook for about 8 to 10 minutes until the shrimp cook through (turn pink) and the gravy slightly reduces. Dish out and serve.
Spicy Shrimp with Basil
Basil has a strong flavor and is perfect for different cuisines. It matches well with Chinese flavorings and some common Indian spices.
INGREDIENTS | SERVES 2 OR 3
1 tablespoon butter, divided use
1 onion, thinly sliced
2 cloves garlic, finely minced
½ teaspoon cumin seeds
½ (8-ounce) can diced tomatoes, with juice
1 teaspoon brown sugar
1 cup water
1 tablespoon finely chopped fresh basil
1 pound shrimp, peeled and deveined
Add ½ tablespoon of the butter to the rice cooker pot, cover, and set to Cook. When the base of the cooker pot gets warm, add the onions and fry for about 5 minutes until onions turn soft.
Add the garlic and cumin seeds and stir-fry for 1 to 2 minutes, until fragrant, covering the rice cooker occasionally in the process of frying.
Add the tomatoes, brown sugar, and water. Cover the rice cooker and allow to come to a simmer.
Once simmering, stir in remaining butter, basil, and shrimp. Mix well, and cook for about 8 to 10 minutes until the shrimp cook through (turn pink) and the gravy slightly reduces. Serve with steamed rice.
Cumin
Cumin is usually seen in two forms: whole (in the form of small seeds) and ground. Its nutty and peppery flavor plays an important role in Mexican, Indian, and Middle Eastern cuisine.
Shrimp and Shiitake Curry
This is an easy and healthy curry. Ladle
it over noodles or simply serve with steamed rice.
INGREDIENTS | SERVES 2
2 tablespoons vegetable oil
1 medium-sized onion, thinly sliced
1 green or red bell pepper, sliced
6 fresh shiitake mushroom caps, cut into halves
½ pound shrimp, peeled and deveined
1 tablespoon curry powder
1 cup thick coconut milk
½ cup water
¼ teaspoon salt, or to taste
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the onions and fry for about 5 minutes until onions are soft.
Add peppers, mushrooms, and shrimp and stir-fry for about 5 to 8 minutes, until the shrimp cook through (turn pink), covering the rice cooker occasionally in the process of cooking. Dish out the vegetable-shrimp mixture to a large bowl and set aside. Leave the remaining oil in the pot.
Add the curry powder to the pot and stir-fry for about 1 minute. Stir in the coconut milk and water. Cover rice cooker and bring to a simmer.
Once simmering, add salt to taste, switch rice cooker to Warm, lift up rice cooker lid, and return vegetable-shrimp mixture to the pot. Stir gently, cover rice cooker occasionally, and allow coconut milk mixture to simmer for about 5 to 8 minutes until gravy thickens.
Storage Tips
Once canned coconut milk is opened, it can be kept in an airtight container in the refrigerator up to 1 week. It is recommended that you use up the remaining coconut milk as soon as possible, since the high fat content makes it turn rancid quickly.
Indian Shrimp Curry
Serve this curry with Cucumber Raita (see Make Your Own Cucumber Raita) and steamed rice.
INGREDIENTS | SERVES 2 OR 3
2 tablespoons vegetable oil
1 medium-sized onion, finely chopped
2 cloves garlic, finely minced
1 teaspoon grated ginger
1 teaspoon cumin seeds
1 teaspoon turmeric
1 teaspoon paprika
½ teaspoon chili pepper flakes
½ (8-ounce) can diced tomatoes, with juice
1 cup coconut milk
½ teaspoon salt
½ pound shrimp, peeled and deveined
2 tablespoons chopped cilantro
1 tablespoon lemon juice
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the onions and fry for about 5 minutes until onions are soft.
Add the garlic, ginger, cumin, turmeric, paprika, and chili flakes and fry for 3 minutes, covering rice cooker occasionally in the process of cooking.
Add the tomatoes, coconut milk, and salt. Cover rice cooker and bring to a simmer.
Once simmering, slightly tilt the rice cooker lid and continue to simmer for 6 to 8 minutes. Add the shrimp and cilantro. Stir and simmer for about 5 minutes until shrimp cook through (turn pink), covering rice cooker occasionally in the process of cooking.
Stir in lemon juice before serving.
Thai Green Curry with Shrimp
As a variation, try adding other fresh or frozen green vegetables such as zucchini, green peas, and snow peas.
INGREDIENTS | SERVES 2 OR 3
2 tablespoons vegetable oil
1 medium-sized onion, finely chopped
1 kaffir lime leaf, finely chopped (or ½ teaspoon lime zest)
2 teaspoons Thai green curry paste
2 cloves garlic, finely minced
1 cup coconut milk
1 tablespoon fish sauce
1 cup Shrimp Stock, Chicken Stock, or Vegetable Stock
½ tablespoon brown sugar
¼ teaspoon salt
1 red bell pepper, diced into bite-sized pieces
8 to 10 green beans, ends trimmed and diced into bite-sized pieces
½ pack (10½-ounce pack) firm tofu, cubed
½ pound shrimp, peeled and deveined
1 tablespoon lime juice
1 tablespoon finely chopped cilantro leaves
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the onions and fry for about 5 minutes until onions are soft.
Add the kaffir lime leaf, curry paste, and garlic and stir well for about 1 minute. Add coconut milk, fish sauce, stock, brown sugar, and salt. Cover rice cooker and bring to a simmer.
Once simmering, add the bell peppers, green beans, and tofu. Cover rice cooker and continue to simmer for 6 to 8 minutes, switching to Warm if mixture bubbles too vigorously.
Add the shrimp, cover rice cooker, switch back to Cook if necessary, and bring to simmer again until shrimp cook through (turn pink) in about 8 to 10 minutes. If simmering starts before 8 minutes, stir and switch to Warm and continue cooking the shrimp for the remaining 8 to 10 minutes.
Stir in lime juice and cilantro before serving.
Cooking Tip
For a spicier curry, use an additional teaspoon of Thai green curry paste and top with seeded and finely sliced Thai red chili pepper.
Sweet and Sour Shrimp
Add small wedges of seeded red, yellow, and green peppers with the peas and pineapples while cooking this dish to provide color and variety.
INGREDIENTS | SERVES 2 OR 3
1 tablespoon ketchup
1 teaspoon brown sugar
½ cup warm water
2 tablespoons vegetable oil
1 pound shrimp, peeled and deveined
2 shallots, thinly sliced
1 teaspoon grated ginger
½ cup frozen peas, thawed
½ cup pineapple cubes
Salt and ground white pepper, to taste
Mix the ketchup, brown sugar, and water in a bowl. Set aside as sauce.
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shrimp and fry about 8 to 10 minutes until shrimp cook through (turn pink). Dish out and set aside. Leave the remaining oil in the pot.
Add the shallots to the pot and fry about 3 minutes until soft.
Add the ginger, peas, and pineapple, and stir-fry for 2 to 3 minutes, covering rice cooker occasionally in the process of cooking.
Add prepared sauce mixture; stir well. Add salt and pepper to taste, cover rice cooker, and bring to slight simmer.
Once simmering, switch to Warm, return shrimp to the pot, and stir well to coat the shrimp with the sauce.
Shrimp in Spicy Milk Sauce
As a variation and for more aroma, use coconut milk instead of whole milk.
INGREDIENTS | SERVES 2 OR 3
1 tablespoon vegetable oil
1 pound shrimp, peeled and deveined
½ tablespoon butter
4 curry leaves
½ teaspoon red chili pepper flakes
1 teaspoon curry powder
1 teaspoon brown sugar
¼ teaspoon salt
¼ cup whole milk
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shrimp and fry for about 8 to 10 minutes until shrimp cook through (turn pink). Dish out and set aside.
Add the butter to the pot, then the curry leaves and chili flakes and fry for about 5 minutes until fragrant. Add curry powder, brown sugar, and salt.
Slowly stir in the milk to dissolve curry powder and brown sugar. Cover the rice cooker and bring mixture to a slight simmer. When simmering and sauce reduces (thickens) in about 5 to 8 minutes, add the shrimp and mix well with the sauce. Serve with steamed rice.
Curry Leaves
Distinctively aromatic due to the presence of volatile essential oils, curry leaves — both fresh and dried — are usually fried in hot oil to release their scent and enticing flavor. Curry leaves provide a subtle spicy flavor not only in curries but also in many legume dishes. In addition to essential oils, curry leaves contain chlorophyll, beta carotene, folic acid, riboflavin, calcium, and zinc.
Salt and Pepper Shrimp
> Vary this recipe by adding some red chili pepper flakes to spice things up. You also can use a ground pepper mix of black, red, and Szechuan peppers for added depth and spice.
INGREDIENTS | SERVES 2 OR 3
1 tablespoon butter
1 green onion, sliced into finger-length pieces
1 clove garlic, finely minced
½-inch piece ginger, sliced into thin finger-length shreds
1 teaspoon kosher salt or sea salt
2 teaspoons freshly ground black pepper
1 pound medium-sized shrimp, deveined, shells on, rinsed, and patted dry with paper towels
Add the butter to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the green onion, garlic, ginger, salt, and pepper and fry for 2 to 3 minutes until butter mixture is fragrant, covering rice cooker occasionally during frying.
In a large bowl, pour the butter mixture over the shrimp and toss to coat.
Wipe the rice cooker dry, cover, and set to Cook. When the base of the rice cooker gets warm, add the shrimp and dry-fry the shrimp for about 8 to 10 minutes until they cook through (turn pink), stirring and covering the rice cooker occasionally in the process of cooking. When shrimp are cooked, dish out and serve.