A dish to taste on a balcony overlooking the sea or with friends, or also at home savoring its exotic and healthy notes! Sesame shrimp with basmati rice and sauces gives proteins and carbohydrates, important mineral salts such as phosphorus, selenium, calcium, potassium and magnesium and vitamins, such as A, C and group B. And don’t forget the powerful antioxidants! A complete, healthy and yummy recipe, you’ll love it!
2 tablespoons of sesame
1/2 tablespoon of rice flour
1 clove of garlic
1/2 glass of white wine
1 can of coconut milk
200 g basmati rice
Extra virgin olive oil
Cut the mango into three parts by slicing it at the sides of the central pit. Take the two bigger and rounded parts and cut them with a knife by making lengthwise and crosswise cuts. Press the mango back side in order to make the segments stick out, like a hedgehog’s back. Remove these segments from the peel. Remove also the flesh around the pit. Put the mango flesh in the blender with a little water, the juice of half a lime, half chopped shallot, a teaspoon of olive oil, a pinch of salt and pepper. Blend the ingredients until smooth.
Mix the coconut milk, some drops of tabasco sauce and half a teaspoon of curry. Chop up the other half of the shallot and sautè it in a frying pan with two tablespoons of water and one of extra virgin olive oil. Add the spiced milk and let it simmer, mix often, until the sauce becomes creamy.
Shrimp and final dish
Clean, peel and devein the shrimp. Pass the shrimp in a mix given by sesame and rice flour. Sautè in a frying pan the clove of garlic with two tablespoons of water and one of extra virgin olive oil. Remove the garlic and add the shrimp. Cook for two minutes, then flip the shrimp and go on with cooking for other two minutes. Pour the white wine and let it evaporate. In the meantime, cook the rice in water in accordance with the timing reported on the pack. Serve the shrimp with basmati rice as a side dish and the mango and coconut sauces.