8 cups of water
2 cups of papaya cut into cubes
1 1/2 cup of rice
1 cup of wild rice
6 tablespoons of butter
3 tablespoons of chopped green onion
2 tablespoons of grated ginger
1 tablespoon of soy sauce (shoyu)
1 tablespoon of lime juice
2 teaspoons of salt
1 teaspoon of red pepper flakes
500g of medium-sized shrimp, clean and deveined
4 fish stock cubes
8 cups of water
2 cups of papaya cut into cubes
1 1/2 cup of rice
1 cup of wild rice
6 tablespoons of butter
3 tablespoons of chopped green onion
2 tablespoons of grated ginger
1 tablespoon of soy sauce (shoyu)
1 tablespoon of lime juice
2 teaspoons of salt
1 teaspoon of red pepper flakes
500g of medium-sized shrimp, clean and deveined
4 fish stock cubes
1
Bring the water to a boil in a pot
Dissolve the fish stock cubes and set aside
2
In another pot, sauté the ginger, butter, and green onion over medium heat for 5 minutes or until golden brown
Add the wild rice and stir well
3
Add 4 cups of the fish stock, mix well, and bring to a boil
Reduce the heat, cover, and cook for 40 minutes or until the liquid is absorbed
Add the remaining fish stock, rice, and mix well
Simmer, covered again, for 30 minutes or until the rice is cooked
Remove from heat and set aside
4
Season the shrimp with salt
In a pan, melt the remaining butter over medium heat
Add the shrimp and cook, stirring occasionally, for 3 minutes or until pink
Transfer to a bowl and add the lime juice
Mix well
5
Pour into the pot with the rice and mix well
In the same pan used for cooking the shrimp, combine the soy sauce, grated ginger, papaya, red pepper flakes, and bring to a simmer over medium heat, stirring occasionally, for 10 minutes
6
Remove from heat, add to the rice, and mix well
Serve hot in large scallop shells and garnish with chopped green onion.
