Spicy shrimps with rice and coconut milk from the wok

Ingredients for 6 servings:

• 1 ½ cup(s) rice (long grain rice)
• 1 ½ cup(s) water
• 1 tsp sugar
• 1 ½ cup(s) coconut milk, unsweetened (from the can or instant)
• 1 ½ tsp salt
• 500 g broccoli
• 1,000 g shrimp, peeled except for the tail
• 2 ½ tsp chili sauce, hot (Sriracha)
• 2 tsp cornstarch
• ½ cup chicken broth, salt-free
• 1 tbsp oil (sunflower oil)
• 12 slices of lemon
• Coriander leaves
• tomato(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Rinse the rice thoroughly under cold water and drain well. Place it in a large saucepan with 1.5 cups of water, the sugar, 1 cup of coconut milk, and 3/4 teaspoon of salt. Bring to a boil, barely covered, then reduce the heat and simmer covered for 20 minutes. Remove from the heat and let stand, covered, for another 5 minutes. While the rice is cooking, cut the broccoli into florets about 2 cm (diagonally). In a bowl, drizzle the shrimp with the chili sauce and toss with 3/4 teaspoon of salt. In another bowl, mix the cornstarch with 1/4 cup of chicken stock and half a cup of coconut milk. Heat the wok and add the oil, spreading the oil evenly over the sides. Add the broccoli to the hot oil until it turns light green. Pour in the remaining 1/4 cup of chicken stock and simmer for about 3 minutes. Reduce heat, add the shrimp, and simmer for about 2 minutes. Stir the starch mixture thoroughly again and add it to the wok. Cook everything over low heat for at least 2 minutes, stirring gently constantly. Serve over rice fluffed with a fork. Garnish with tomato wedges and cilantro. Serve the lemon wedges on a separate plate for drizzling. Be careful with the sriracha (hot chili sauce), it’s VERY hot.