The thought of glossy jet black rice contrasted with baby pink shrimps was suddenly irresistible, so I did it. I’d intended to make some noodly concoction along the same lines, but then I was in Bed, Bath and Beyond trying to buy some water glasses to replace the ones I smash daily, when a pack of rice caught my eye. I have no patience with doing the same thing twice in a year, so …
Black rice and shrimp salad
Black or mahogany rice, or a blend thereof, which is what’s in this photo, or any other rice (as long as it’s blackish)
tiny cooked shrimps, or bigger if little ones aren’t available – does size matter? No, whatever’s available will be fine, though beware the really tasteless ones that have been cooked, frozen and air-miled out of their tiny little minds –
spring onion (scallions) cut on a slant
red pepper, finely sliced
a scattering of shelled edamame beans
fresh ginger, cut into matchsticks
fresh coriander (cilantro) leaves to make it pretty
Cook the rice according to packet instructions (usually for longer than seems feasible or reasonable). Drain and run under freezing cold water to arrest cooking.
Bring a small pan of water to the boil and throw in the peppers for a minute, then the spring onions for a further 30 seconds. Drain and run under freezing cold water.
Combine rice, shrimps, peppers, ginger and onions. Dress with sesame oil and soy sauce. Scatter over coriander leaves.
It doesn’t get much easier than this. No longer ‘jet black and pink’, more ‘multi-coloured rainbow’ but who cares?
Munchies In Manhattan 