Curry rice with scampi skewer and mango sauce

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel and finely dice the shallots. Heat 2 tablespoons of oil in a saucepan. Sauté shallots, curry and rice in it. Deglaze with stock and 1/8 litre of wine, bring to the boil and allow to swell for 25 minutes at low heat.

2. 2

   Season to taste with salt and pepper. Peel the mango, cut from the stone and dice. Heat the fat in a saucepan and sauté 2/3 of the mango cubes in it. Add the rest of the wine and 1/8 litre of water and cook for about 5 minutes.

3. 3

   Puree with the cutting stick of the hand mixer. Stir the starch in a little cold water until smooth and bind the puree with it. Fold in the remaining mango cubes. Peel garlic and dice finely. Wash the scampi, dab dry and put them on wooden skewers with slices of lime.

4. 4

   Heat the oil in a frying pan, fry the scampi skewers and garlic. Wash the chives and, except for a little bit for garnishing, cut them into fine rolls (put something aside for garnishing) and fold them into the rice.

5. 5

   Arrange rice and skewers on plates and garnish with chives.

Nutrition Facts

KCAL
500 kcal

CARBS
55 g

FATS
16 g

PROTEINS
22 g