| Prep: 20 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 410 | 11g | 2g | 54g |
| sugars | fibre | protein | salt |
| 9g | 3g | 27g | 1.8g |
Embracing the Unexpected: Rambutan and Shrimp Stir Fry
My introduction to Rambutan, a lychee-like fruit native to Southeast Asia, took place during a journey to the heart of America. Rambutan was not a common sight in my hometown of Nebraska, where the culinary appeal primarily revolves around hearty corn casseroles and beef stews. The culinary pairing of this succulent tropical fruit with shrimp stirred my longing to step outside the confines of familiar tastes and cook up a recipe that is as unexpected as it is delicious: the Rambutan and Shrimp Stir Fry. 
A Fusion Bursting with Flavors and Health Benefits
With each mouthful of this unique stir fry, you get the sweetness of the Rambutan balanced by the umami of the shrimp, all wrapped up in a savory sauce that packs a flavorful punch. Apart from its taste, what truly sets this dish apart is its abundance of health benefits. Shrimp, a lean source of protein, plays a vital role in maintaining muscle health and boosting metabolism. Rambutan, on the other hand, is a powerhouse of vitamin C, helping to build immunity and promoting skin health. The combination of these two primary ingredients along with garlic, red chilies, and bell peppers, makes this dish a great way to include fruits and vegetables in your diet in a delectably different way.
Creating the Stir Fry: An Adventure in Itself
The Rambutan and Shrimp Stir Fry mirrors the delight of discovering new food and flavors, extending this excitement to the kitchen as well. You start the adventure by peeling the Rambutan, revealing its juicy flesh, generously-sized for a tropical fruit. This goes hand-in-hand with the preparation of the fresh shrimp, leading to the tantalizing stir-frying process that fills the kitchen with uplifting, invigorating aromas.
This dish can make an exciting centerpiece on its own but also pairs beautifully with Coconut Rice or a simple Asian-style Slaw. Your family and friends would undoubtedly appreciate the grandeur of flavors that this pairing brings to the table.
In essence, the Rambutan and Shrimp Stir Fry stands out as a celebration of the unique and the unfamiliar, proving that embracing new flavors can result in delectable creations. This recipe is a testament to my belief that the best of cuisine comes from a blend of the familiar and the unfamiliar, the homegrown and the foreign. And I hope that as it has done for me, this recipe will inspire you to stretch your culinary boundaries.
What You’ll Need
- 24 Fresh Rambutans
- 36 Large Shrimp, peeled and deveined
- 3 Tablespoons Vegetable Oil
- 1 Large Onion, sliced
- 4 Garlic Cloves, minced
- 2 Large Red Chilies, sliced
- 1 Large Green Bell Pepper, sliced
- 3 Scallions, chopped
- 1/4 Cup Soy Sauce
- 1 Tablespoon Fish Sauce
- 2 Teaspoons Brown Sugar
- 1 Teaspoon Cornstarch, diluted in 2 tablespoons water
- 1/2 Teaspoon Crushed Black Pepper
- 4 Cups Cooked Jasmine Rice
- 2 Tablespoons Fresh Cilantro, chopped
Method
Step One
Start by preparing the ingredients. Clean and peel the 24 fresh rambutans, making sure to remove the seed. After doing that, peel and devein the 36 large shrimps.
Step Two
Next, heat the 3 tablespoons of vegetable oil in a large pan over medium heat. When it’s hot, add the sliced large onion, minced garlic cloves, and sliced red chilies. Stir fry these ingredients together until the onions become translucent.
Step Three
Once the onions are ready, add the large green bell pepper slices to the pan and continue to stir fry for another 2 minutes.
Step Four
Now, incorporate the cleaned shrimp to the frying pan. Cook the shrimp until it turns pink, which should take about 3 to 5 minutes. Afterwards, add the chopped scallions and rambutans to the pan and continue to stir fry for about 2 minutes.
Step Five
In a separate bowl, combine the 1/4 cup soy sauce, 1 tablespoon fish sauce, 2 teaspoons brown sugar, 1 teaspoon diluted cornstarch, and 1/2 teaspoon crushed black pepper. Stir well until the sugar has dissolved.
Step Six
Pour this sauce over the stir-fried shrimp and vegetables. Keep stirring until the sauce thickens and coats all the ingredients evenly.
Step Seven
Finally, serve the rambutan and shrimp stir fry hot over the 4 cups of cooked jasmine rice. Garnish each serving with a sprinkle of chopped fresh cilantro. Enjoy this delicious, spicy, and fruity twist on a traditional stir fry.
