The sesame sauce really makes these recipes great. Using the recipe linked to in this post again, with some minor tweaks. I added a teaspoon of tamarind paste, and a good healthy squirt of ketchup to the sauce. Used Sriracha sauce rather than chili paste. The rice is jasmine rice with a teaspoon of chili oil. Stirred shiitake mushrooms and red chilies into the rice before plating to add some visual interest. Also garnished the plate with a sprig of sedum in flower. Plucked that from the garden just before dinner.
Posted on May 14, 2010, in JeffreyW, Recipes and tagged chicken stock, chili oil, corn starch, dark soy sauce, dry sherry, garlic, jasmine rice, sesame oil, sesame seeds, sesame shrimp, shrimp stock, soy sauce, sriracha sauce, sugar, tamarind paste, white vinegar. Bookmark the permalink. 1 Comment.