Fish sauce, a Southeast Asian condiment, adds a salty, savory depth to this stew.
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- 1/2 pound medium shrimp, preferably wild, peeled and deveined
- 1/4 cup fish sauce, plus more to taste
- 1 tsp. sugar
- 1/2 tsp. freshly ground black pepper
- 4 large shallots, finely chopped (or 1/2 cup finely chopped red onion)
- 1/2 cup plus 2 Tbsp. jasmine or other aromatic long-grain white rice
- 2 Tbsp. canola oil
- 3 cups frozen or fresh peas
- 2 cups baby or chopped spinach (optional)
- 1 1/2 cups lightly packed cilantro (including stems), finely chopped
- 6 to 8 scallions, thinly sliced (about 1 cup)
Active time: 30 minutes
Total time: 1 hour, 45 minutes
Halve shrimp lengthwise, then crosswise. In a medium bowl, toss shrimp with ¼ cup fish sauce, sugar, pepper, and shallots, cover and set aside at room temperature to marinate for 1 hour.
Pulse rice in a spice or coffee grinder until coarsely ground, about 10 seconds; set aside. Heat oil in a large pot over medium heat, add shrimp mixture, and cook, stirring frequently, until shrimp are pink and shallots are softened, 3 to 4 minutes.
Stir in rice, then gradually add 8 cups water, stirring constantly to avoid any clumps. Increase heat to medium-high and bring just to a boil. Reduce heat to medium-low and simmer, stirring often, until thickened and rice is tender, about 30 minutes.
Increase heat to medium-high, add peas, and cook until just tender, 3 to 4 minutes. Remove pot from the heat, stir in spinach (if using), cilantro, scallions, and fish sauce to taste and set aside to let cool for 5 minutes. Ladle into bowls and serve.
Adapted from Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter), by Andrea Reusing.