Serves 4
Directions
- 1Marinate shrimp with light soy sauce, black pepper, onion & garlic powder and chilli flakes and mix well.
- 2Make the sauce with light mayo, low sugar ketchup, sriracha, rice vinegar, ginger and paprika, adding water for consistency and mix till smooth and creamy.
- 3Add light butter to a pan and cook the shrimp for 2 minutes on each side on medium heat till golden brown and juicy, then set shrimp aside.
- 4Add chopped garlic and green onion and cook for 2 minutes.
- 5Add peas and carrots and mix.
- 6Add eggs, stir and cook till scrambled.
- 7Add day old cooked rice, extra soy sauce, oyster sauce and light butter, and mix well.
- 8Add cooked shrimp back in with green onion and mix.
- 9Top with the yum yum sauce.
- 10Distribute into four equal servings.
Ingredients
- 800 g raw argentinian shrimp
- 30 ml light soy sauce
- 10 ml dark soy sauce
- 1 tsp black pepper
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 1 tsp chilli flakes
- 15 g light butter
- 80 g light mayo
- 25 g ketchup
- 25 g sriracha
- 25 ml rice vinegar
- 0.5 tsp paprika
- 0.5 tsp ginger powder
- 1 Tbsp chopped garlic
- 80 g chopped green onion
- 100 g frozen carrots
- 100 g frozen peas
- 4 eggs
- 540 g day old cooked white rice
- 15 ml soy sauce
- 30 g oyster sauce
- 15 g light butter
- green onion
Tips
- Marinate shrimp for 30 minutes for enhanced flavor.
- Yum yum sauce can be made in batches and stored for other meals.
- Reheat in a microwave or pan and only serve the sauce when ready to eat.
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