Jasmine coconut 90 second rice (perfect for 2 people), or 2 Cups regular rice
2 Cups shredded lettuce
1 - 2 diced tomatoes
2 stalks green onion, chopped
Instructions
For Sauce, Add all ingredients into a jar or bowl, whisk until
completely combined, Cover and refrigerate until ready to use. (I
made this a day ahead).
For Shrimp- Heat oil in a heavy bottom pot over medium heat until
temperature is 375 deg (it should not be smoking). Make sure the
shrimp are very dry. Dry with paper towels if needed. Coat with
cornstarch.
Add shrimp carefully to the oil and fry for 3-4 minutes or until golden
brown. Flip or stir the shrimp if necessary. Remove with slotted spoon
and set onto a paper plate. Add a little sauce to shrimp and toss
lightly to coat.
Place one cup of rice in your bowl or on a plate, top with shrimp,
lettuce, tomatoes and green onion.
