mango rice shrimp
With parsley and coriander and lime mayonaiseCalorieën
:
871 kcalEiwit
:
28.8g eiwitBereidingstijd
:
15 minutenDifficulty
:
MakkelijkAllergenen:
- Schaaldieren
- Sesamzaad
- Mosterd
- Ei
- Selderij
- Kan sporen van allergenen bevatten
- Walnoten
- Hazelnoten
- Noten
- Macadamianoten
- Cashewnoten
- Paranoten
- Pecannoten
- Amandelnoten
- Pinda's
- Pistachenoten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
75 gram
Jasmijnrijst
½ stuk(s)
Mango
1 stuk(s)
Knoflookteen
120 gram
Garnalen
(Bevat: Schaaldieren)
5 gram
Verse bladpeterselie en koriander
(Kan bevatten: Selderij)
1.5 tl
Piri-pirikruiden
¼ zakje(s)
Sesamzaad
(Bevat: Sesamzaad Kan bevatten: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
½ stuk(s)
Komkommer
½ stuk(s)
Limoen
50 gram
Mayonaise
(Bevat: Mosterd, Ei)
Zelf toevoegen
½ el
Karnemelk
½ el
Zonnebloemolie
naar smaak
Peper en zout
Benodigdheden
•Steelpan
•Saladekom
•Koekenpan
•Kleine kom
Instructies
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.
