Panko Shrimp with Kimchi Sauce
over coconut rice with quick-pickled vegetables
Cooking the rice in coconut milk gives it a sweet, subtle coconut flavour. The coconut milk also infuses the rice with healthy fats, vitamins, minerals and fiber.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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: Gluten, Tarwe)
80 g
Shrimp
(Contains: Schaaldieren)
2.5 g
Fresh coriander
(May be present: Selderij)
½ piece
Lemon
20 g
Kimchi sauce
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
Utensils
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 wedges 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 drizzle with sunflower oil.
- Scatter over the coconut-panko mixture and toss well to coat.
- Bake the shrimp in the oven for 12 - 14 minutes.
- Roughly chop the coriander.
- Serve the coconut rice on plates and arrange everything on top.
- Scatter over any remaining coconut-panko from the baking sheet.
- Garnish with the coriander. Serve with the kimchi sauce* and the rest of the lemon wedges.
*Take care, this ingredient is spicy! Use as preferred.
