Garlic Shrimp Rice Bowls with Soy-Glazed Carrots

Put the frozen shrimp in a large bowl of cold water and leave them 15 to 20 minutes, swishing once, until they bend easily. Rinse the jasmine rice in a fine sieve under cold running water until the water runs almost clear.

Tip: Never thaw shrimp in warm water; the outside starts to cook while the middle is still frozen.

Bring the rice and 2 1/2 cups (625 mL) water to a boil in a medium saucepan over high heat. Cover, turn the heat to low and simmer 12 to 15 minutes, until the water is absorbed and small holes dot the surface, then take the pan off the heat and leave it covered for 5 minutes.

Slice the cucumber into thin half-moons and toss them in a small bowl with the rice vinegar, sugar and salt; set aside to pickle for at least 10 minutes. Cut the carrots on a sharp angle into 5 mm coins, mince the garlic and slice the green onions, keeping the whites and greens apart.

Tip: Thin, angled carrot coins steam tender in 4 minutes and give the glaze more surface to cling to.

Stir the soy sauce, honey, 2 tbsp water and the black pepper together in a cup until the honey dissolves. Peel the thawed shrimp, leaving the tails on, pull out any dark vein and pat them very dry with paper towels.

Tip: Dry shrimp take colour in the pan; wet ones steam and turn rubbery before they brown.

Heat the oil in a large skillet over medium-high heat until it shimmers. Sear the shrimp in a single layer for 1 1/2 to 2 minutes per side, until pink all over with golden spots and curled into a loose C, then move them to a plate.

Tip: A tight O shape means overcooked; pull them at the loose C and the glaze finishes them.

Add the carrots, the green onion whites and 3 tbsp water to the same skillet over medium heat, cover and steam 4 minutes, until the carrots are tender-crisp. Uncover and cook 1 minute more, until the water has evaporated.

Stir in the butter and garlic and cook 30 to 45 seconds, until fragrant and just turning golden. Pour in the soy mixture and bubble 1 to 2 minutes, until it thickens into a glossy glaze that coats the carrots, then return the shrimp and their juices and toss 1 minute, until coated and hot through.

Fluff the rice with a fork and divide it among four bowls. Spoon the shrimp and glazed carrots on top with every bit of pan glaze, then add the drained cucumbers to the side and scatter the green onion tops over everything.