A vibrant and flavorful dish combining shrimp, tropical fruits, and a savory sauce served over fluffy rice.
Rinse the basmati rice under cold water until the water runs clear.
Rinsing removes excess starch, ensuring fluffy rice.
Combine the rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
Keep the lid on to trap steam for even cooking.
Turn off the heat and let the rice sit covered for another 10 minutes.
This resting time allows the rice to finish cooking gently.
Peel and devein the shrimp if necessary.
Save the shells for making a flavorful seafood stock.
In a bowl, mix the wine, honey, vinegar, soy sauce, and half of the ginger.
Adjust the sweetness and acidity to your taste.
Heat the butter in a wok over medium-high heat until melted and bubbling.
Ensure the wok is hot enough to sear the shrimp quickly.
Add the shrimp, remaining ginger, and garlic to the wok, stirring constantly until the shrimp turn pink.
Avoid overcooking the shrimp to keep them tender.
Remove the shrimp from the wok and set aside.
This prevents overcooking while preparing the sauce.
Pour the sauce mixture into the wok and bring to a boil, reducing until thickened.
Stir occasionally to prevent sticking.
Add the pineapple to the sauce and heat through.
Fresh pineapple adds a vibrant flavor to the dish.
Return the shrimp to the wok, stirring to coat in the sauce.
Ensure the shrimp are evenly coated with the sauce.
Serve the shrimp and sauce over the cooked rice.
Garnish with fresh herbs like cilantro for added freshness.
Continua nella nostra app per un'esperienza migliore
