Sticky Rice Sticks with Shrimp and Mango
Servings: 30
Ingredients:
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1 cup (250 mL) water
3/4 cup (175 mL) sushi rice
1 tsp salt (5 mL)
1/2 tsp (2 mL) grated gingerroot
Half can (400 mL) coconut milk
1/2 cup (125 mL) diced raw shrimp
1/2 tsp (2 mL) grated lime rind
2 tsp (10 mL) lime juice
Pinch hot pepper flakes
1 tsp (5 mL) vegetable oil
1/2 cup (125 mL) diced peeled fresh mango or pineapple
2 tbsp (25 mL) chopped fresh coriander (optional)
1 tbsp (15 mL) toasted or plain black sesame seeds
Bamboo, sugar cane or lemongrass stalks, cut into 4-inch (10 cm) lengths
Lime wedges
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
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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.
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