Street Food - Undiscovered
with exotic salad and mango-mint sauce
Allergenen :
Schaaldieren
•Mosterd
•Pinda's
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd30 minuten
oventijd30 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
75 gram
Basmatirijst
120 gram
Garnalen
(Bevat: Schaaldieren)
5 gram
Verse koriander en munt
(Kan bevatten: Selderij)
40 gram
Mangochutney
(Bevat: Mosterd)
½ zakje(s)
Peruaanse kruidenmix
50 gram
Wittekool en wortel
1 stuk(s)
Little gem
½ stuk(s)
Limoen
10 gram
Ongezouten pinda's
(Bevat: Pinda's Kan bevatten: Noten, Sesamzaad)
½ stuk(s)
Rode puntpaprika
20 gram
Kokosrasp
(Kan bevatten: Noten, Sesamzaad, Pinda's)
Zelf toevoegen
1 el
Extra vierge olijfolie
½ el
[Plantaardige] mayonaise
1.5 el
Zonnebloemolie
1 el
Bloem
200 ml
Water
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)3850 kJ
Energie (kcal)920 kcal
Vetten48.5 g
waarvan verzadigd16.3 g
Koolhydraten90.4 g
waarvan suikers20.3 g
Vezels11.5 g
Eiwitten30.9 g
Zout1.8 g
Instructies
1
- Boil 170ml water per person with a pinch of salt in a lidded pot or saucepan.
- Boil the rice for 10 - 12 minutes, covered, then turn off the heat and allow to stand for 5 minutes, still covered.
- Zest the lime, then quarter the lime.
- Mix the lime zest with the rice shortly before serving.
2
- Chop the coriander.
- Chop the little gem into bite-sized chunks.
- In a salad bowl, mix the juice of 1 lime wedge per person with the extra virgin olive oil and mayonnaise.
- Add the coriander, little gem and slaw to the salad bowl and mix well to combine. Season with salt and pepper.
3
- Chop the Romano pepper into strips.
- Heat a drizzle of sunflower oil in a small frying pan over medium-high heat and fry the Romano pepper for 5 - 8 minutes. Season with salt and pepper.
- Mix the Romano pepper into the salad once it has cooled down.
4
- Heat a clean frying pan over medium heat and toast the desiccated coconut with the Peruvian spice mix and, stirring occasionally, until lightly browned, 1-2 minutes. Transfer to a bowl and wipe out the pan.
- Heat the rest of the sunflower oil in the frying pan and fry the shrimps for 3 - 4 minutes over medium-high heat
- Transfer the shrimps to a bowl and mix with the coconut. Season with salt and pepper.
5
- Chop the mint.
- In a small bowl, mix the mango chutney with the mint, the juice of 1 lime wedge per person and 0.5 tbsp water per person.
6
- Serve the lime rice with the coconut shrimp and salad.
- Garnish the salad with the peanuts and the rice with the rest of the toasted coconut.
- Serve with the mango-mint sauce.
