Shrimp salad with rice

1 serving


Rinse the rice several times and boil so that it is crumbly (based on the 1 part of the rice to the
1. 8 part of the water). Cool. Boil the eggs hard-boiled, cool, peel and cut into strips. Finely chop the spring onions. Heat the frying pan with the vegetable oil over a moderate heat so that the oil warms but does not boil. After 1-2 minutes, pour sesame seeds, ginger into the oil and continue to heat, stirring, 0. 5-1 a minute. When you feel the aroma - remove from the heat. Cool the oil with sesame and ginger. Make the dressing: Mix the hot vegetable oil (with sesame and ginger) with the sesame (or allspice) oil, chopped spring onions, soy sauce, vinegar, vodka, sugar and mannegy (or stock cube), salt to taste. Mix the resulting sauce thoroughly. Combine the shrimp with the rice, chopped egg and season with the cooked sauce. Garnish the salad with chopped parsley greens before serving. It is desirable to serve in a cooled form.