Panko Shrimp with Sweet Chili Sauce

Name: Panko Shrimp with Sweet Chili Sauce over coconut rice with quick-pickled vegetables
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 100 milliliters Coconut milk; 150 g White long grain rice; 1 piece Cucumber; 1 bunch Radish; 20 g Desiccated coconut; 50 g Panko breadcrumbs; 160 g Shrimp; 5 g Fresh coriander; 1 sachet(s) Sweet chili sauce; 1 piece Lemon; 2 tablespoon Sunflower oil; 2 teaspoon Sugar; 500 milliliters Low sodium vegetable stock; 2 tablespoon White wine vinegar; to taste Salt and pepper

over coconut rice with quick-pickled vegetables

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Small but mighty! Radishes are an excellent source of vitamin C, full of fiber and low in calories.

Allergens:

Tarwe

•Schaaldieren

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total40 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

50 milliliters

Coconut milk

75 g

White long grain rice

½ piece

Cucumber

½ bunch

Radish

10 g

Desiccated coconut

(May be present: Noten, Sesamzaad, Pinda's)

25 g

Panko breadcrumbs

(Contains: Tarwe)

80 g

Shrimp

(Contains: Schaaldieren)

2.5 g

Fresh coriander

(May be present: Selderij)

½ sachet(s)

Sweet chili sauce

½ piece

Lemon

Not included in your delivery

1 tablespoon

Sunflower oil

1 teaspoon

Sugar

250 milliliters

Low sodium vegetable stock

1 tablespoon

White wine vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3291 kJ

Calories787 kcal

Fat30.6 g

Saturated Fat15.4 g

Carbohydrate100.5 g

Sugar15 g

Dietary Fiber10.9 g

Protein23.3 g

Salt2 g

Potassium60 mg

Calcium4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Salad Bowl

•Bowl

•Baking Sheet with Baking Paper

•Paper Towel

Cooking Steps

Preheat the oven to 200°C and prepare the stock.
Transfer the coconut milk to a pot or saucepan, then pour in the stock.
Add the rice and then boil for 12 - 14 minutes over low heat, covered. Drain and set aside to finish, still covered.
Meanwhile, halve the cucumber lengthways and scoop out the seeds, then slice into crescents. Remove the radish leaves and thinly slice the radishes.

Cut the lemon into six wedges and juice two per person into a salad bowl.
Add the sugar and white wine vinegar, then mix well to combine and season to taste with salt and pepper.
Transfer the cucumber and radish to the salad bowl and toss well to combine with the dressing.
Set aside in the fridge until serving, stirring occasionally.

Transfer the desiccated coconut and the panko to a bowl and season with salt and pepper, then mix well to combine.
Pat the shrimp dry with kitchen paper, then transfer to a parchment-lined baking sheet and coat with the sunflower oil.
Scatter over the coconut-panko mixture and toss well to coat.
Bake the shrimp in the oven for 12 - 14 minutes.

Did you know… shrimp may be low in calories, but they are rich in protein and calcium.

Roughly chop the coriander.
Serve the coconut rice with the shrimp and the quick-pickled vegetables.
Top the rice with any remaining coconut-panko from the baking sheet, then drizzle with the sweet chili sauce.
Garnish with the coriander and serve with the rest of the lemon wedges.