- 1 red pepper bell in slices
- 1 carrot in julienne
- 1 zucchini in julienne
- Fresh coriander
- 200 g of peas
- 250 g of jasmine rice
- 800 g of water
- 1 tbsp. of Thermomix Chicken stock paste
- 450 g raw thawed and shelled shrimp
- 15 g fresh ginger
- 50 g of cider vinegar
- 50 g brown sugar
- 50 g of honey
- 1 tbsp. cornstarch
- 60 g of soy sauce
- 1 tbsp. of lime juice
Put peas, pepper, zucchini, carrot in Varoma dish. Add fresh coriander leaves on top and leave a chimney in the centre for optimal steam circulation.
Place shrimp on Varoma tray and season with salt and pepper.
Pour water in mixing bowl and add stock paste. Put rice into simmering basket and rinse well before positioning it into the mixing bowl. Close mixing bowl and position the Varoma containing the vegetables and shrimp. Program 22 min/Varoma/speed 3.5 for the first 10 minutes and decrease to speed 2 for the remaining 12.
At the tone, reserve Varoma without opening it. Drain rice and keep it warm in your ThermoServer or a bowl with a lid and reserve cooking water.
Place ginger into empty mixing bowl and mix 10 sec/speed 8.
Add vinegar, brown sugar, lemon juice, soya sauce, honey, cornstarch, and 150 g of cooking water. Mix 10 sec/speed 3 and cook 6 min/100°/speed 2.
During this time, put shrimp with vegetables in a large serving dish. Once the sauce ready, add it to the shrimp and vegetables. Serve with rice.
Shrimp can be replaced by chicken or pork strips or chickpeas for a veggie dish (chicken stock can also be replaced with vegetable stock).