Shrimp with Chili and Garlic Marinated with Sugar Snap Peas and Rice

Ingredients

• 500 g large shrimp (pre‑shucked and deveined)
• 1 red chili pepper
• 2 cloves garlic
• 2 cm fresh ginger
• 3 tbsp light sesame oil
• 300 g basmati rice
• Salt
• 200 g Sugar snap peas
• light soy sauce
• coriander leaves (for garnish)

Instructions

1. 1.

   Rinse the shrimp and pat dry. Wash, halve, deseed, and finely dice the chili pepper. Peel and finely chop the garlic and ginger. Combine all ingredients with the oil and marinate covered in the refrigerator for about 30 minutes.

2. 2.

   Rinse the rice under cold water, then bring to a boil with twice the amount of water and a pinch of salt. Cover and simmer over low heat for about 20 minutes until cooked.

3. 3.

   Wash the sugar snap peas and blanch them in salted water for 2–3 minutes. Shock in ice water and drain.

4. 4.

   Heat a pan or wok over high heat, add the shrimp with the oil and stir‑fry for 1–2 minutes. Add the sugar snap peas, cook briefly, then season with soy sauce.

5. 5.

   Serve the shrimp and peas over the rice, garnished with coriander leaves.