Shrimp with Mango Sticky Rice

Mango sticky rice is officially one of my new favorite things. It's Thai name is Khao Neeo Mamuang. The shrimp makes it into a nice light meal.

Recipe

Ingredients

• 1 1/2 cups sticky rice (sweet rice)

• 1 can (15 oz.) coconut milk

• 1 tsp. salt

• White sugar

• Juice and zest from 1 lime

• 2 ripe mangos

• Cooking oil

• 1 lb. large shrimp, peeled, deveined and butterflied

• Juice and zest from 1/2 lemon

• Chopped fresh cilantro for garnish

Directions

Measure out the raw sticky rice into a bowl and cover with water to about an inch over the top of the rice. Let the rice soak for at least an hour, longer if you can.

Steam the rice for 20-25 minutes.*

While the rice is steaming, warm a the coconut milk over low heat with 1 tsp. salt and 2-3 Tablespoons of sugar ( or more, to taste) and stir until well blended.

Peel and slice the mango and arrange on plates.

When the rice is steamed, place it in a shallow bowl and drizzle about a quarter to a half of the sweetened coconut milk over the rice and stir a little to coat it well. You want the rice to be moist, but not floating in the liquid. Set this aside while you spruce up the remaining sauce and prepare the shrimp.

Add the lime zest and juice to the remaining coconut milk and set aside.

Heat a saute pan and add just enough cooking oil to coat the bottom of the pan.

Season the shrimp with a little slt and pepper and saute in the hot oil until just opaque. Drizzle with lemon zest and juice and toss to coat. Remove from heat.

With a spoon or your hands, scoop up portions of the stick rice and arrange on the plate with the mangoes. Add shrimp to the plate and drizzle remaining coconut-lime sauce over the mango slices and rice.

Garnish with fresh cilantro and serve immediately.

*Sticky rice is steamed over (but not in) boiling water. There are several ways to do this if you don't have a dedicated sticky rice steamer. If you have a bamboo steamer, line it with cheesecloth and place in a wok with boiling water. You can do the same with a vegetable steamer. You can also use one of those spatter guards meant for preventing spatter from frying in oil, set over a pan of boiling water and covered by a metal or plastic bowl.

Full printable recipe at http://ift.tt/23iXOEz

bon appetit