All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Rice cakes are the dry Styrofoam-like “snacks,” right? Taste vaguely of nothing? Not these! Soft rice is combined with soy and flour and fried into a nice, lovely crunch, so unlike packing material and coffee cups. That's not the only lovely part of the meal; miso ginger shrimp and snow peas coated with sweet chili sauce also bring the wonderful. Names can be deceiving!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.
If using mahi-mahi, pat dry and halve. Follow same instructions as shrimp in Step 5, cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side.
If using ahi tuna, follow same instructions as shrimp in Steps 2 and 5, cooking until tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.
If using chicken breasts, follow same instructions as shrimp in Steps 2 and 5, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
Cook the Rice
Bring a small pot with rice and 1½ cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner. Transfer rice to a mixing bowl and set aside to cool, at least 10 minutes.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions.
Pat shrimp dry.
Form the Rice Cakes
Once rice is cool enough to handle, add rice flour, soy sauce, and green onions to bowl. Stir until combined and sticky.
Wet hands. Form rice mixture into four evenly-sized patties.
Cook the Rice Cakes
Line a plate with a paper towel.
Place a large non-stick pan over medium-high heat and add 2 Tbsp. olive oil.
Working in batches if necessary, add rice cakes to hot pan. Cook until browned, 2-3 minutes per side.
Transfer to towel-lined plate. Wipe pan clean and reserve.
Cook Shrimp and Snow Peas and Finish Dish
Return pan used to cook rice cakes to medium-high heat and add 1 Tbsp. olive oil.
Add shrimp and snow peas to hot pan. Cook until shrimp is opaque and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Stir in sweet chili sauce, miso, and ginger until combined. Bring to a boil.
Once boiling, remove from burner.
Plate dish as pictured on front of card, topping shrimp and snow peas with sesame seeds. Bon appétit!
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