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Black Salt Shrimp

with Asian Greens, Carrots & Jasmine Rice

Cooking time

25 minutes

Servings

2/4

Calories

680 /serving

Shake up these salt shrimp by using black salt as a treat. With a savoury umami taste, this dark violet kiln-fired rock salt is a South Asian cooking staple. It adds extra pep to this classic Cantonese-style dish, which coats pan-fried shrimp in a sticky sweet and sour sauce, served with a sauté of ginger-garlic carrots and Asian greens over fluffy rice.

We will send you:

  • 285g Shrimp
  • 300g Carrots
  • 1 Bunch of cilantro
  • 20g Ginger
  • 2 Garlic cloves
  • 225g Gai lan (or yu choy)
  • 157g Jasmine rice
  • 45ml Ponzu lime sauce
  • 30ml Mirin
  • 30g Vegetable demi-glace
  • 4g Black salt
  • 9g Cantonese Flavours spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Milk, Sesame seeds, Shrimp, Soy, Sulphites, Wheat

You will need:

Medium pot
2 Large pans
Peeler
Oil
1 or 2 tbsp Butter
Salt
Total Fat
16 g
Saturated Fat
5 g
Sodium
4030 mg
Total Carbs
102 g
Sugars
13 g
Protein
29 g
Fibres
13 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions), ½ the demi-glace and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
a picture
Mise en place
While the rice cooks, thinly slice the carrots on an angle into rounds. Roughly chop the gai lan into bite-size pieces, discarding the root end. Mince the garlic. Peel and mince the ginger. Finely chop the cilantro leaves and stems.
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Sauté the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add ½ the garlic and ½ the ginger. Sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the carrots and gai lan; sauté, stirring occasionally, 3 to 4 minutes, until the vegetables are tender. Add ½ the mirin, ½ the ponzu and the remaining demi-glace; season with ½ the spice blend. Cook, stirring frequently, 1 to 2 minutes, until the sauce has thickened.
a picture
Cook the shrimp
While the vegetables cook, pat the shrimp dry with paper towel; remove the shells from the tails (if desired). In a second large pan, heat a drizzle of oil on medium-high. Add the remaining garlic and ginger; cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the shrimp* and cook, stirring occasionally, 2 to 3 minutes, until opaque and just cooked through. Add the remaining mirin, remaining ponzu sauce and 1 tbsp butter (double for 4 portions); season with the remaining spice blend. Cook, stirring frequently, 1 to 2 minutes, until the sauce has thickened.
a picture
Plate your dish
Divide the rice between your bowls. Top with the sautéed vegetables and cooked shrimp. Sprinkle the shrimp with the black salt. Garnish with as much cilantro as you’d like. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.