Shrimp burrito bowl recipe
This shrimp burrito bowl combines the classic elements of a burrito with a Japanese twist, served in a crispy flour tortilla bowl. Bold, flavorful and full of dynamic flavour pairings, this recipe blends Mexican and Asian influences for a unique, exciting meal.
Ingredients
- 1 cup of sushi rice
- 1 tablespoon of rice wine vinegar
- 1 chicken stock cube
- 300 g of raw defrosted large shrimps, deveined and shelled
- 1 carrot chopped
- 1 white onion chopped
- 1 capsicum pepper any colour chopped
- ½ a cup of cooked black beans
- ¼ of a cup of sweetcorn
- 4 small flour tortillas
- 150 g of salted butter
- 1 teaspoon of cinnamon
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground cumin
- 2 cm peeled and grated ginger
- 1 garlic clove peeled and grated
- 1 lime cut into wedges
- 1 romaine lettuce shredded
- 1 avocado sliced
- 10 g of fresh coriander/cilantro
Instructions
- Wash the rice in cold water, drain and add to a pan with 1 cup of cold water. Add the chicken stock cube and rice wine vinegar or another tablespoon of water.
- Bring to the boil on a high heat. Once boiling, immediately turn the heat down low and place a lid on the pan. Cook the rice for about 12 minutes or until the water has absorbed into the rice. Leaving the lid on, set the rice aside to rest.
- Spread one side of each of the flour tortillas with some butter and place into ceramic oven proof bowls of similar size and carefully press into the edges and create a flat bottom. Place the bowls into a preheated oven at 200℃(392° F) / 180℃ fan (356° F) for 10 minutes. Remove and set aside.
- Using a wok or large frying pan, add the onion, carrot and capsicum pepper with a little oil and fry until soft. Add the cooked sushi rice to the pan and use a wooden spoon to break up the clumps and stir-fry until fully incorporated. Add the black beans and the sweetcorn and stir-fry for a further minute and take of the heat and set aside with a lid.
- In a separate pan, add the butter and melt on medium-high heat. Add in the cinnamon, smoked paprika, cumin, grated garlic and grated ginger. When the butter is bubbling, add the defrosted, shelled and de-veined shrimps and fry for 2-3 minutes or until cooked and firm.
- To serve, equally portion the rice mix into each flour tortilla bowl, arrange over equal numbers of shrimp and drizzle over the flavoured butter. Garnish with shredded lettuce, avocado, coriander and fresh lime.