Snacker Size BibimbapPrep Time:
20 mins. Cook Time:
5 mins. Serves:
A savoury blend of aromatic sesame and invigorating Chinese spices expertly combined to deliver a balanced flavour with a slight heat from jalapenõ peppers and a touch of garlic.
2 lb (1 kg) 16/20 Shrimp, deveined and tails removed
1 3/4 cups (425 mL) E.D.SMITH® Saucemaker Szechwan Sauce
3 tbsp (45 mL) Canola oil
2 tbsp (30 mL) Red chili paste, such as Gochujang
6 cups (1.5 L) Cooked short-grain white rice
6 cups (1.5 L) Bean sprouts
2 Carrots, julienned and sautéed (250 g)
4 cups (1 L) Zucchini, sliced into rounds and sautéed
2 cups (500 mL) Kimchi
12 Fried eggs
3 tbsp (45 mL) Sesame seeds, toasted
Toss shrimp with 1 cup (250 mL) of the Szechwan Sauce. Marinate in refrigerator for 1 hour.
In a large wok, heat half of the oil over medium-high heat; cook half of the shrimp for 2 or 3 minutes or until shrimp are pink and starting to curl. Repeat with remaining oil and shrimp. Slice each shrimp into 4 pieces.
Combine remaining Szechwan Sauce with chili paste.
Assembly: 1 order (1 bowl): Place 1/2 cup (125 mL) rice in bottom of a 2-cup (500 mL) bowl. Top with 75 g shrimp (4 shrimp per person), 40 g bean sprouts, 20 g carrot, 50 g zucchini, 50 g kimchi, and fried egg.
Drizzle with 1 tbsp (15 mL) of the Szechwan Sauce. Sprinkle with 1 tsp (5 mL) sesame seeds.
Tip: Replace fried eggs with poached eggs, if desired.