Sticky Orange Shrimp Bowl

• Boil the rice for 9 minutes.
• If preferred, carefully discard the tough ends of the mangetout in the meantime.
• Transfer the mangetout to the rice and cook for 4 - 6 more minutes, then drain and set aside.

• Slice the cucumber into crescents.
• Zest the orange and juice half of it into a small bowl, then dice the rest.
• To the orange juice, add the sweet chilli sauce, the honey, the water for the sauce and half of the white balsamic vinegar.
• Season to taste with pepper and mix well to combine.

• In a bowl, combine the shrimp with the BBQ rub* and the flour.
• Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the shrimp for 1 - 2 minutes. 
• Stir in the orange sauce and fry for 2 more minutes.

*Take care, this ingredient is spicy! Use as preferred.

• In a small bowl, combine the mayonnaise with the rest of the white balsamic vinegar and 0.5 tsp orange zest per person.
• Season to taste with salt and pepper.