A fragrant and savory bowl of seared shrimp and aromatic onions tossed in a buttery ginger-garlic glaze over fluffy rice.
180 gShrimps
40 gButter
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60 gOnion
0.5 cupRice
1 tbspOlive oil
To tasteSalt
To tasteBlack Pepper
Boil the rice in salted water until tender, then drain and toss with a small knob of butter.
Heat a splash of oil in a wok or large skillet over high heat until shimmering.
Add the sliced onions and sear quickly until they have charred edges but remain crisp.
Add the shrimp and remaining butter to the pan, seasoning with salt and black pepper.
Sauté everything together until the shrimp are pink and the butter has formed a glossy sauce.
Serve the buttery shrimp and onions immediately over the warm rice.