Equipment
Ingredients
Main
- 30 ml sesame oil
- 10 garlic, smashed, peeled, and quartered lengthwise
- 3 scallions, whites in 2.5cm pieces, greens thinly sliced
- 3 red bell peppers, cut into 1.25cm pieces
- 30 g cornstarch
- 45 ml mirin
- 60 ml tamari sauce
- 60 ml rice vinegar
- 15 g ginger, peeled and grated
- 225 g sliced water chestnuts, drained and rinsed
- 450 g shrimp, peeled and deveined
- 30 g shiitake mushrooms, stemmed and broken into 1.25cm pieces
- 285 g plum tomatoes, cored and cut into 1.25cm pieces
- 60 g cilantro, leaves chopped
- 2 ml hot sauce
- 1 g salt
Nutrition (per serving)
Method
Place the sesame oil, garlic, and scallion whites into a 2.4L microwave-safe dish. Microwave uncovered at 100% power for 3 minutes.
Add the red bell peppers to the dish. Microwave uncovered for an additional 2 minutes.
In a small bowl, whisk the cornstarch and mirin together until no lumps remain. Stir in the tamari, rice vinegar, ginger, and water chestnuts.
Move the cooked vegetables to the center of the dish and arrange the shrimp in a ring around them. Layer the shiitake mushrooms and plum tomatoes over the top.
Pour the cornstarch mixture over the ingredients. Cover the dish tightly with a lid or plastic wrap (prick plastic to vent) and microwave on high for 3 minutes and 30 seconds.
Uncover the dish and stir in the cilantro and sliced scallion greens. Cover and microwave for a final 2 minutes until the internal temperature of the shrimp reaches 74°C/165°F.
Remove the dish from the microwave. Stir in hot sauce and salt to taste before serving.
Chef's Notes
- Ensure your shrimp are fully thawed and dry before adding them to the dish to prevent excess moisture from diluting the sauce.
- Don't overcook the shrimp; they cook very quickly in the microwave and can become tough if heated for too long. Aim for just opaque and pink.
- For a more intense ginger flavor, you can finely mince the ginger instead of grating it.
- The cornstarch slurry is crucial for thickening the sauce. Make sure there are no lumps before adding it to the dish.
- Adjust the amount of tamari, rice vinegar, and ginger to suit your preference for saltiness, tanginess, and spice.
Storage
Refrigerator: 2 days — Store in an airtight container.
Reheating: Microwave in 30-second intervals until the internal temperature reaches 74°C/165°F.
