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Strawberry Lemongrass Shrimp with Blueberry Basil Fried Rice and Blueberry Galangal Coconut Sauce

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Prep Time35 min
Cook Time55 min
Serves6

This one-of-a-kind dish is a must-try for all shrimp lovers! Mouthwatering Strawberry Lemongrass Shrimp is served with Blueberry Basil Fried Rice and Blueberry Galangal Coconut Sauce.

 

 

INGREDIENTS

    For the Blueberry Basil Fried Rice:

  • 2 cups blueberries (to make juice)
  • 2 cups jasmine rice
  • ½ cup blueberries
  • 2 cups blueberry juice (made from blueberries)
  • 4 oz whole eggs
  • 1 tablespoon garlic cloves, minced
  • 1 oz shallot, minced
  • 2 tablespoons unsalted butter
  • ¼ cup oyster sauce
  • 2 tablespoons fish sauce
  • ½ cup Thai basil leaves, chopped

    • For the Blueberry Galangal Coconut Sauce:

  • 3 cups California Giant blueberries
  • 13.5 oz coconut milk
  • 2 tablespoons coconut oil
  • 1 tablespoon garlic cloves, minced
  • 2 oz shallot, minced
  • 1 oz galangal, peeled and sliced
  • ¼ teaspoon salt

    • For the Strawberry Lemongrass Shrimp:

  • 29 oz shrimp, peeled and deveined
  • 3 cups California Giant strawberries, pureed
  • ½ cup self-rising flour
  • 2 tablespoons coconut oil
  • ¼ cup fresh lemongrass, peeled and minced
  • 2 oz shallots, sliced thinly
  • 2 teaspoon garlic, minced
  • 1 tablespoon Thai chilies, finely sliced
  • 2 tablespoons ginger, peeled and julienned
  • 1 tablespoon fish sauce

DIRECTIONS

  • For Blueberry Basil Fried Rice:

      • In a blender, puree the blueberries and strain to make 2 cups of juice.
      • Rinse the jasmine rice in cold water until the water runs clear. In a pot, combine the blueberry juice and enough water to make 3 cups of liquid. Add the rinsed rice and bring it to a boil. Cover the pot and simmer on low heat for 20 minutes.
      • In a pan, melt the unsalted butter and fry the garlic and shallot until fragrant. Add the cooked rice and stir-fry for 5 minutes.
      • Add the oyster sauce and fish sauce to the pan and continue stir-frying for 2-3 minutes.
      • Crack the eggs into the pan and scramble until cooked.
      • Add the chopped Thai basil and mix well.
      • Season to taste with lime juice, additional fish sauce, and palm sugar if you feel it needs it—steep two springs of Thai Basil in the hot curry to release some of that flavor.
      • Finally, add the ½ cup of blueberries and stir for another 2-3 minutes.

  • For Blueberry Galangal Coconut Sauce:

      • In a blender, puree the blueberries and strain to remove the seeds. Set aside the blueberry juice.
      • In a pan, heat the coconut oil over medium heat. Add the minced garlic, shallot, and galangal. Saute until fragrant, about 2-3 minutes.
      • Pour in the blueberry juice and bring it to a boil. Reduce the heat to low and let it simmer for 10 minutes.
      • Add the coconut milk and salt to the pan. Stir well and continue to simmer for another 5-7 minutes or until the sauce has thickened.
      • Remove the galangal slices and transfer the sauce to a serving bowl.

  • For Strawberry Lemongrass Shrimp:

      • In a small saucepan, combine the strawberry puree, lemongrass, shallots, garlic, Thai chilis, ginger, and fish sauce. Bring to a boil over medium-high heat, then reduce heat to low and let simmer for 10 minutes.
      • While the sauce is simmering, heat the coconut oil in a deep skillet over medium-high heat.
      • Dust the shrimp with self-rising flour and add them to the hot oil in batches. Fry the shrimp for about 3-4 minutes or until golden brown, then remove and place on paper towels to drain.
      • Once all the shrimp are cooked, add the sliced strawberries to the same skillet and cook for 2-3 minutes until softened and slightly caramelized.
      • Serve the shrimp with the strawberry lemongrass sauce and caramelized strawberries on top.

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