Marinated shrimp with crispy rice-cakes and ginger

After a lot of easter food, restaurants and dinner with friends it’s time for something light! I’m using a tool you may not have at home, but don’t worry. You can just as well form the little cakes with your hands, I’m sure they’ll be pretty as well.

This dish requires some marinating time. Other than that – quick and easy dish, done in a few minutes.
We were trying to keep dinner very light tonight. If you are a little more hungry, just add some sauteed vegetables (maybe in a little sesame oil) as a side-dish.

Ingredients: 0.5 lb shrimp (deveined), 0.5 cup of  Basmati rice, 1-2 Kefir leaves (optional), 1 teaspoon of sesame oil, 2-3 oz fresh ginger (julienne), 5-6 snow peas (julienne), 2-3 cloves of garlic (smashed), juice of 1 lime, canola oil, pinch of light brown sugar, salt & pepper

• In a bowl, combine shrimp, garlic, lime juice, sugar, sesame oil, season with salt & pepper. Marinate in the fridge for at least an hour.
• Preheat your oven at 450º F
• In a fry pan, heat up 2 tablespoons of canola oil, high heat. Sauté ginger julienne until golden brown and crispy. Remove from the pan and place on paper towel to remove excess oil. Do not discard the oil and the pan, you will need it again.
• Cook the rice in lightly salted water (see Basic recipes), add Kefir leaves if you have. When rice is cooked, place a sheet of parchment paper on a baking tray. Drain rice, discard Kefir leaves – if you used any. Using lightly oiled metal rings, cookie cutters or simply your hands form little rice-cakes. Drizzle with a little oil and bake in the oven for about 5-7 minutes.
• Using the fry pan again, heat up the oil again, medium heat. Add the shrimp and sauté for about 2 minutes. Add the garlic and the snow peas, sauté for another 3-4 minutes. Season with salt & pepper.
• Remove rice-cakes from the oven, arrange on a plate and add shrimp. Sprinkle with crispy ginger and a little squeeze of lime juice.Enjoy!