Coconut Ice Cream
- 20 Apr - 26 Apr, 2024
· 1 cup water
· ½ cup low-sodium soy sauce
· • cup honey
· 2 cloves garlic, minced
· 1 tablespoon sesame oil
· 2 teaspoon sesame seeds
· ½ teaspoon ground ginger
· 1 tablespoon cornstarch plus cold water
· 2 pound medium white shrimp, peeled and deveined
· Steamed white rice, for serving
· Freshly chopped cilantro, for garnish
In a large skillet, add water, soy sauce, honey, garlic, sesame oil, sesame seeds, and ginger and whisk to combine. Bring to a boil over medium-high heat. In a small bowl, whisk together cornstarch and cold water until dissolved. Stir into boiling sauce, reduce heat to medium-low and stir until thickened. Add shrimp and cook until pink. Serve shrimp over rice and garnish with cilantro.
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