Riso thailandese al cocco con gamberi e mango

Ingredienti

• 300 g jasmine rice
• 200 ml coconut milk (full-fat can)
• 200 ml water
• 400 g raw shrimp (peeled or unpeeled)
• 1 ripe mango
• 2 cloves garlic, finely chopped
• 1 tsp fresh ginger, grated
• 1 tbsp fish sauce
• Juice of 1 lime, plus extra slices for serving
• 1 tsp chili flakes (to taste)
• Salt and pepper to taste
• Sunflower oil for frying
• A handful of fresh cilantro
• 1 tbsp roasted sesame seeds

Preparazione

1. 1

   Rinse the jasmine rice a few times under cold water until the water runs clear. This removes excess starch and results in looser rice.Place the rice in the rice cooker and add the coconut milk and the water. Stir briefly, then turn the rice cooker on. Let it do its job until it automatically switches to the keep-warm setting.Meanwhile, peel the shrimp and pat them dry with paper towels. Season with salt, pepper, a pinch of chili flakes and the grated ginger.Heat a splash of sunflower oil in a frying pan over high heat. Cook the shrimp 1 to 2 minutes per side until they are pink and cooked through. Add the garlic in the last 30 seconds and fry briefly.Deglaze the pan with a tablespoon of fish sauce and a small splash of lime juice. Stir well and remove the pan from the heat.Peel the mango and cut the flesh into thin slices or cubes.Spoon the coconut rice into deep plates or bowls. Top with the shrimp and arrange the mango alongside. Garnish with fresh cilantro, roasted sesame seeds and a lime slice. Serve immediately and enjoy.