Sticky Rice Sticks with Shrimp and Mango
This recipe makes 30 servings
Ingredients
- 1 cup water
- 3/4 cup sushi rice
- 1/2 tsp grated gingerroot
- 1-2/3 cup shrimp
- 1/2 cup diced raw shrimp
- 1/2 tsp grated lime rind
- 2 tsp lime juice
- 1 pinch hot pepper flakes
- 1 tsp vegetable oil
- 1/2 cup diced peeled fresh mangoes or pineapples
- 2 tbsp chopped fresh coriander, optional
- 1 tbsp toasted or plain black sesame seeds
- 10 cm lengths of bamboo shoots or lemongrass or sugar cane
- Lime, wedged
Preparation
In saucepan, bring water, rice, salt and ginger to boil; reduce heat, cover and simmer for 20 minutes. Remove from heat; let stand, covered, for 15 minutes.
Add coconut milk, stirring with fork; cover and let stand until rice is at room temperature and coconut milk is absorbed.
Meanwhile, in bowl, toss together shrimp with lime rind and juice and hot pepper flakes. In skillet, heat oil over medium-high heat; cook shrimp until pink, about 3 minutes. Add to rice along with mango, coriander (if using) and sesame seeds.
Using 2 tablespoons (25 mL) of the rice mixture, form into ovals around bamboo or lemongrass stalks. (Make-ahead: Cover and refrigerate for up to 1 day.)
Serve with lime wedges.
Additional information :
Other serving suggestions:
Roll 1 tablespoon (15 mL) of rice mixture into balls and serve on squares of nori. Or fill each ball with small piece of mango or pineapple for a surprise.
- Keywords : Appetizers; Rice; Shrimp; Skillet; Boil/Simmer;
Related content
-
-
Mushroom Risotto Balls
Arancini are elegant, crispy bites of warm risotto with melting cheese centres. If desired, they...
-
Papaya Spring Rolls
Papaya Spring Rolls
-
Mushroom Maki Rolls
Serve these vegetarian rolls with pickled ginger and sushi soy sauce, which is milder and sweeter...
