Name: Spicy Ginger‑Soy Shrimp Stir‑Fry with Snap Peas, Baby Corn & Coconut Jasmine Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Southeast Asian / Thai-inspired
Ingredients: 480 g (about 28–32 large shrimp) Raw large shrimp (peeled, deveined); 260 g (about 1 1/3 cups) Jasmine rice (dry); 120 ml (about 1/2 cup / 8 tbsp) Light coconut milk (stirred); 420 ml (about 1 3/4 cups) — see note for ratio Water (for rice); 1/2 tsp (for rice) + to taste for shrimp and vegetables Salt; 240 g (about 2 cups) Snap peas (trimmed); 200 g (about 1 1/4 cups) Baby corn (halved lengthwise); 160 g (1 medium pepper) Red bell pepper (thinly sliced); 4 tsp (about 8 g) Fresh ginger (grated); 4 cloves Garlic (minced); 4 stalks (sliced on the diagonal) Spring onion (scallion); 4 tbsp (60 ml) Light soy sauce; 4 tsp (20 ml) Rice vinegar; 2 tsp (10 ml) — for finishing Sesame oil; 4 tbsp (60 ml) — for stir‑frying Neutral oil (canola or peanut); 2 tsp (adjust heat to taste) Sambal oelek or thinly sliced fresh red chili; 4 tbsp (about 15 g) — for garnish Fresh cilantro (chopped); 2 limes (halved; 1/2 lime per person for squeezing) Lime (to serve); to taste — Black pepper

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