[Home snack] Barley shrimp risotto with seaweed
I often cook at home, but when I make seaweed soup, it's always difficult to control the amount, so I used to boil a lot and have leftovers. So I thought about how to use this leftover seaweed soup, so I made seaweed pesto and added cold rice and barley shrimp to make risotto. A recipe using nutritious seaweed full of sea scent and barley shrimp! I'll explain it now ^^
1 serving
Within 5 minutes
셰프캥
Ingredients
  • Seaweed
    120g
  • Barley shrimp
    30g
  • instant rice
    200g
  • Cooking oil
    30ml
  • Scallions
    5g
  • Salt
    5g
  • ground pepper
    1g
  • Seaweed
    20g
  • Water
    2L
  • Barley shrimp
    35g
Cooking Steps
STEP 1/16
Put barley shrimp in a frying pan and stir-fry slightly over low heat to remove moisture.
STEP 2/16
Put the roasted barley shrimp into a sieve and shake it to remove the falling powder.
STEP 3/16
Boil seaweed and water in a pot over high heat for 30 minutes.
STEP 4/16
When the seaweed is soft, turn off the heat and cool it down.
STEP 5/16
Transfer to another container and cool it down quickly rather than cooling it in a pot.
STEP 6/16
Put the cold seaweed in a blender and grind it finely to make seaweed pesto.
STEP 7/16
Prepare pretreated barley shrimp, seaweed pesto, cooking oil, white rice, salt, and pepper.
STEP 8/16
Grease a frying pan with cooking oil.
STEP 9/16
Add pretreated barley shrimp and stir-fry over low heat for 1 minute.
STEP 10/16
Add salt and pepper and mix.
STEP 11/16
Stir-fry shrimp as if they are fried by absorbing cooking oil.
STEP 12/16
When the shrimp is fried golden, add white rice.
STEP 13/16
Stir-fry white rice and barley shrimp over medium heat for 3 minutes until they are thoroughly mixed.
STEP 14/16
When the white rice is cooked well, add seaweed pesto.
STEP 15/16
Mix the ingredients quickly over high heat for 1 minute. Mix until seaweed pesto is hot.
STEP 16/16
Mix all the ingredients evenly.
Put it in the right time and sprinkle sliced chives to finish.
1. Seaweed pesto has a softer texture as it boils enough. 2. It can be stored for a long time if it is made in large quantities, divided into parts, and stored in cold storage. 3. Barley shrimp should be stir-fried enough over low heat to blow away moisture. 4. When making risotto for the first time, you have to stir-fry barley shrimp as if frying it to create a crispy texture.
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