Coconut shrimp bowl with jasmine rice and mango

Ingredients

For 1 serving

• Jasmine rice65 g
• Shrimp150 g
• Desiccated coconut12 g
• Egg whites1
• Mango70 g
• Cucumber80 g
• Lettuce40 g
• Lime juice1 tablespoon
• Sriracha1 teaspoon
• Peanut oil5 g
• Saltto taste

Contains: nuts, eggs, shellfish,

In season: June – September

Method

1. Preheat a conventional oven to 220 °C and grease a baking tray with the groundnut oil.
2. Rinse the jasmine rice until the water runs clear, put it in a small pan with cold water to cover by about a finger's width, bring to the boil, turn to the lowest heat, cover and cook for 12 minutes, until the water is absorbed; leave it to rest, covered.
3. Meanwhile peel the prawns, leaving the tails on, remove the black vein and pat them dry; season them lightly with salt. Lightly beat the egg white in a shallow dish, put the desiccated coconut in another and dip each prawn first in the egg white and then in the coconut, pressing so it sticks.
4. Arrange the prawns on the tray and bake for 8 minutes, until the coconut is golden and the prawns are pink and opaque.
5. Peel and dice the mango, wash and dice the cucumber and dress them with the lime juice; wash and dry the lettuce and shred it.
6. Assemble the bowl with the lettuce, rice, mango, cucumber and prawns, and finish with a few drops of sriracha.