Rice Cooker Ginger, Garlic, and Chili Shrimp
Vary this recipe by adding some crushed red 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.
Serves: 3Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 1 Tbsp. vegetable oil
- 1 scallion, thinly sliced
- 1 clove garlic, peeled and minced
- 1 piece (1⁄2 inch) ginger, grated
- 1⁄4 cup Thai sweet chili sauce
- 1 tsp. sea salt
- 2 tsp. ground black pepper
- 1 lb. medium shrimp, peeled and deveined
- 6 Bibb lettuce leaves, rinsed
- Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the scallion, garlic, ginger, salt, and pepper and fry for 3 minutes until the mixture is fragrant, covering rice cooker occasionally during frying.
- In a large bowl, pour the scallion 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 minutes until they cook through (turn pink), stirring and covering the rice cooker occasionally in the process of cooking. When shrimp are cooked, place on a platter with lettuce leaves to serve.