Rice bowl with piri piri shrimps and mango
With parsley and coriander and lime mayonaiseCalories
:
871 kcalProtein
:
28.8g proteinTotal
:
15 minutesDifficulty
:
EasyAllergens:
- Schaaldieren
- Sesamzaad
- Mosterd
- Ei
- Selderij
- May contain traces of allergens
- Walnoten
- Hazelnoten
- Noten
- Macadamianoten
- Cashewnoten
- Paranoten
- Pecannoten
- Amandelnoten
- Pinda's
- Pistachenoten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Jasmine rice
½ piece
Mango
1 piece
Garlic
120 g
Shrimp
(Contains: Schaaldieren)
5 g
Fresh flat leaf parsley & coriander
(May be present: Selderij)
1.5 teaspoon
Piri piri seasoning
¼ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
½ piece
Cucumber
½ piece
Lime
50 g
Mayonnaise
(Contains: Mosterd, Ei)
Not included in your delivery
½ tablespoon
Buttermilk
½ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3642 kJ
Calories871 kcal
Fat48 g
Saturated Fat4.4 g
Carbohydrate87.4 g
Sugar19.9 g
Dietary Fiber5.7 g
Protein28.8 g
Salt1.6 g
Potassium512.4 mg
Calcium54.1 mg
Iron2.4 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
•Saucepan
•Salad Bowl
•Tall-Sided Pan
•Small Bowl
Cooking Steps
1
- Boil plenty of water in a pot or saucepan with some salt and cook the rice for 12 - 15 minutes.
- Wash the lime well and zest it with a fine grater, then cut it into 4 wedges.
- Grate or mince the garlic.
- When finished cooking, drain the rice, add a pinch of lime zest (to your taste), a knob of butter, salt, and pepper. and set aside covered.
2
- Dice the cucumber.
- Peel the mango and cut it in half. Remove the pit, then cut dice the mango.
- Finely chop the cilantro and flat-leaf parsley.
- In a salad bowl, mix the mango, cucumber, parsley, and cilantro with a few drops of lime juice (to your taste), a pinch of zest (if you have any left), salt, and pepper.
Tip: If your mango is not very ripe, you can sauté it with the shrimp in step 3.
3
- Heat a drizzle of sunflower oil in a frying pan over high heat and fry the shrimp for 3 – 4 minutes
- Towards the end of cooking, add the garlic and two-thirds of the piri-piri (it’s spicy, so adjust the amount according to your taste).
- In a small bowl, mix the mayonnaise with the remaining piri-piri sauce and a few drops of lime juice to taste.
4
- Serve the rice in deep plates and top with the shrimp and the mango-cucumber salad.
- Drizzle the spicy mayonnaise on top
- Sprinkle everything with sesame seeds.
- Serve with the remaining lime wedges.
