Panko Shrimp with Kimchi Sauce
over coconut rice with quick-pickled vegetables4.5(140)
Calories
:
774 kcalProtein
:
23.4g proteinDifficulty
:
MediumAllergens:
- Gluten
- Tarwe
- Schaaldieren
- Noten
- Sesamzaad
- Pinda's
- May contain traces of allergens
- Selderij
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
50 milliliters
Coconut milk
75 g
White long grain rice
½ piece
Cucumber
½ bunch
Radish
10 g
Desiccated coconut
(Contains: Noten, Sesamzaad, Pinda's, May contain traces of allergens)
25 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
80 g
Shrimp
(Contains: Schaaldieren)
2.5 g
Fresh coriander
(Contains: Selderij, May contain traces of allergens)
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
Energy (kJ)3240 kJ
Calories774 kcal
Fat30.3 g
Saturated Fat15.4 g
Carbohydrate98.3 g
Sugar12.5 g
Dietary Fiber10.8 g
Protein23.4 g
Salt2.1 g
Potassium247.5 mg
Calcium26.5 mg
Iron1.5 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
1
- 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.
2
- 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.
3
- 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.
4
- 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.
