Crunchy shrimps with coconut rice
- 100 ml coconut milk
- 170 g basmati rice
Preheat the oven to 200 degrees. In a pan with a lid, mix the coconut milk with 250 ml water per person. Season to taste with salt and pepper and bring to a boil. Then add the rice and cook for 12 - 14 minutes on low heat, covered with the lid. Then drain and set aside, covered with the lid.
- ⅔ lime
- 2 tsp sugar
- 2 tbsp white wine vinegar
In the meantime, cut 2 small wedges from the lime per person and set aside. Juice the rest of the lime into a salad bowl and mix into a dressing with the sugar, white wine vinegar, salt and pepper.
- 1 cucumber
- 14 radishes
Cut the cucumber in half lengthwise and remove the seeds with a teaspoon. Then cut the cucumber into half moons. Remove any leaves from the radishes and cut the radishes into thin slices. Mix the cucumber and radish slices with the dressing in the salad bowl. Set aside in the refrigerator and toss regularly.
- 20 g unsweetened shredded coconut
- 50 g panko breadcrumbs
- 180 g shrimp
- 2 tbsp sunflower oil
In a bowl, mix the grated coconut with the panko, pepper and salt. Pat the shrimps dry with kitchen paper and transfer them to a baking sheet lined with baking paper. Mix with the sunflower oil. Sprinkle the coconut-panko mixture over the shrimps and mix well, so that they are all completely covered. Then cook the shrimps in the oven for 12 - 14 minutes.
- 5 g cilantro
In the meantime, finaly chop the coriander.
Serve the crispy shrimps with the coconut rice and the sweet and sour salad. Serve with the lime wedges. Sprinkle any remaining crispy coconut from the baking sheet over the rice.