Seafood with rice in Kimchi sauce - ReCiPes

You will need

  • Base, pasta “KIMCHI” (KIMCHI) from Sen Soy Premium

    1 PC.

  • Large shrimp

    300 g

  • Squid, carcass

    2 pcs.

  • Long grain rice

    1 cup (150 g.)

  • Large onions

    2 pcs.

  • Garlic

    4 wedges

  • Tomatoes, medium

    2 pcs.

  • Tomato paste

    1 tbsp. l

  • Bell pepper

    2 pcs.

  • Medium carrot

    1 PC.

  • Lime

    1 PC.

  • Greenery

  • 1.

    Cut carrots and sweet peppers into strips. Onions cut into half rings, finely chop the garlic.
    Rinse the rice well (5-8 times). We clear the shrimp from the shell and intestinal vein, fill in ½ package of the base / paste “KIMCHI” (KIMCHI) from Sen Soy Premium and fill the rice. Cut tomatoes into small squares.
    Squids cleanse the skin and viscera. In a slightly salted water, put the squid carcass and cook – 3 minutes. Extract and cut into rings, and fins into strips.

  • 2.

    Spread on a hot deep frying pan (with a thick bottom, preferably) with a small amount of vegetable oil (3 tbsp). First, fry the carrots until golden brown, then add the onion, after 2 minutes add sweet pepper. After 2 minutes, add the tomatoes and simmer for 2 minutes.

  • 3.

    Add the prepared rice, distribute on the surface (do not mix with vegetables). Mix a glass of water with pasta 1/2 package with the base (paste) “KIMCHI” (KIMCHI) from Sen Soy Premium, and tomato paste. We interfere with a homogeneous mass. Pour rice, BUT DO NOT MIX. Water should be 2.5 cm higher from the rice level .; add water if necessary.

  • 4.

    Sprinkle with salt – a pinch. Cover and simmer over high heat for 5 minutes. Then pour a pinch of salt, mix everything.

  • five.

    Spread on the surface of the shrimp along with the paste. Top view of squid rings. We make a weak fire. Stew for 7 minutes.

  • 6.

    Served with a slice of lime and chopped herbs.

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