Informations supplémentaires
30 min.
|
587 kcal
|
easy
|
|
Printable version
1. Setup
Bring a pot of water with 1.5 2P | 2 3P cups of boiling water. Cut the cucumbers and mango into small cubes. Thinly slice the cabbage. Zest the lime. Remove the tails from the shrimp.
2. Cook the rice
Pour in the rice, cover and cook over low heat for 10-12 minutes. After cooking, add the lime zest, juice of half a lime, 1 tbsp. of butter or oil, salt and pepper.
3. Marinate the cabbage
Place the red cabbage in a bowl. Add a drizzle of oil, a pinch of salt, 1 tbsp. sugar and 2-3 tbsp of cider vinegar or wine. Let marinate.
4. Blanch the edamame
Bring a small pot of water to a boil. Cook the edamame for 1-2 minutes. Drain.
5. Cook the shrimp
Heat a drizzle of oil in a pan over medium high heat. Cook the shrimp with the chipotle spices (to taste, spicy!) 4-5 minutes. It's possible to cook the shrimp with a less powerful spice for children. Add salt and pepper.
6. Plate your dish
Serve the rice in bowls and garnish with the shrimp, vegetables, mango and Wafu sauce. Add lime juice to taste. Bon appétit!
250gShrimps
1unitMango(s)
140gBasmati Rice
1unitLime
2.5mlGround Chipotle
80gEdamame
2unitLebanese Cucumber(s)
80mlWafu Sauce
0.25unitRed Cabbage
What you need
pan, bowls, saucepan, strainer
587 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
91g
30%
fat
13g
20%
cholesterol
165mg
55%
fiber
8g
32%
protein
29g
saturated
2g
10%
sodium
987mg
41%
sugar
24g
trans
1g