Gourmet Black Tiger Shrimp Pilaf
Mastering Shrimp Pilaf with Premium Chamdream Rice for Ultimate Umami
Elevate your home cooking with a restaurant-quality shrimp pilaf! While leftover rice works, achieving true depth of flavor requires cooking rice with chicken stock. If the idea of making chicken stock rice seemed daunting, we’ve discovered a foolproof, easy method for guaranteed success! This recipe combines the delicate aroma of Chamdream rice with succulent Black Tiger shrimp, promising a visually stunning and incredibly delicious meal.
Pilaf Ingredients
- 10 succulent Black Tiger shrimp
- 1 cup (approx. 180g) fragrant Chamdream rice
- 1/2 medium onion, diced
- 1/2 bell pepper (any color), diced
- 10cm piece of green onion (scallion), finely chopped
- 5 cloves garlic, thinly sliced
- 1/2 Tbsp chicken stock granules/powder
- 500ml warm water
- 10g butter
- Cooking oil, as needed
- 1 Tbsp oyster sauce
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
First, rinse the fragrant Chamdream rice and soak it in cold water for 30 minutes. Soaking the rice makes it fluffier and more tender when cooked.
Step 2
If using frozen Black Tiger shrimp, thaw them completely. Once thawed, pat them thoroughly dry with paper towels. Season lightly with salt and pepper.
Step 3
Gently toss the shrimp to ensure the salt and pepper are evenly distributed. Let them marinate briefly. This step enhances the shrimp’s natural flavor.
Step 4
Finely chop the green onion. The chopped scallions will release a wonderful aroma when sautéed.
Step 5
Thinly slice the garlic cloves. Sliced garlic adds a rich flavor to the pilaf and can be enjoyed as crispy bits later.
Step 6
Dice the onion into bite-sized pieces. Dicing ensures the onion retains some texture when cooked.
Step 7
Dice the bell pepper into similar-sized pieces as the onion. The colorful bell peppers will add visual appeal to your pilaf.
Step 8
To create a rich base, dissolve 1/2 Tbsp of chicken stock granules or powder into 500ml of warm water. Stir well until fully combined. This seasoned liquid will be key to the pilaf’s flavor.
Step 9
Drain the soaked rice thoroughly in a sieve. It’s crucial to remove as much water as possible, as this prevents splattering when sautéing and ensures a fluffy texture.
Step 10
Now, let’s cook the rice. Heat a frying pan over medium-high heat and add 10g of butter. Let it melt completely, releasing its nutty aroma.
Step 11
Once the butter is melted, add the sliced garlic. Sauté over medium-low heat, being careful not to burn it, until fragrant and lightly golden. This infuses the butter with garlic essence.
Step 12
When the garlic is fragrant, add the drained rice to the pan. Sauté the rice, stirring constantly, until the grains become slightly translucent. This toasting step helps create a perfect pilaf texture.
Step 13
As the rice turns translucent, reduce the heat to medium. Pour in about 1/3 of the prepared chicken stock mixture. Stir continuously with a spatula to prevent sticking and allow the liquid to absorb.
Step 14
Once the liquid has mostly evaporated and been absorbed by the rice,
Step 15
Add another 1/3 of the chicken stock mixture. Continue stirring and cooking until the liquid is absorbed again. Repeating this process allows the rice to soak up the chicken stock flavor gradually.
Step 16
Finally, add the remaining chicken stock. Increase the heat to medium-high and stir constantly until all the liquid has evaporated. This cooking method yields perfectly flavored chicken stock rice!
Step 17
Set the cooked rice aside. Now, heat a separate clean frying pan over medium-high heat and add a little cooking oil.
Step 18
Add the finely chopped green onion and sauté until fragrant, creating aromatic green onion oil. This oil is a flavor booster for the pilaf.
Step 19
Once the green onion is fragrant, add the sliced garlic and diced onion. Sauté until the onions become translucent.
Step 20
When the onions are about halfway translucent, add the diced bell peppers. Stir-fry briefly, just until they are tender-crisp and retain their vibrant color. Avoid overcooking.
Step 21
Once the vegetables are tender, add the seasoned Black Tiger shrimp. Sauté over medium-high heat until the shrimp turn pink and are about halfway cooked.
Step 22
When the shrimp are nearly cooked, add 1 Tbsp of oyster sauce. Continue to stir-fry, ensuring the sauce coats all the ingredients evenly. The oyster sauce adds a beautiful sheen and savory depth.
Step 23
With all the ingredients well combined, add the fluffy chicken stock rice to the pan. Stir-fry over medium-high heat, breaking up any clumps of rice, until everything is heated through and well incorporated.
Step 24
Finally, season with black pepper to your taste. Give it one last quick stir-fry. Your delicious Black Tiger Shrimp Pilaf is ready to be enjoyed!
