Exotic fruit salad

Name: Exotic fruit salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Basmati Rice; 7-10 Tbsp Salt; 1 Mango; 3 Kiwi; 8 Lychees or Rambutan; 4 Oranges; 1 green pepper; 2 red chillies; 5 TABLESPOONS Tomato ketchup; 7-10 Tbsp Cayenne pepper; 12 Scampi in a bowl; 1 TABLESPOON Butter or margarine; 7-10 Tbsp mango, kiwi and lime slices, physalis and lemon balm to garnish

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Basmati Rice
7-10 Tbsp Salt
1 Mango
3 Kiwi
8 Lychees or Rambutan
4 Oranges
1 green pepper
2 red chillies
5 TABLESPOONS Tomato ketchup
7-10 Tbsp Cayenne pepper
12 Scampi in a bowl
1 TABLESPOON Butter or margarine
7-10 Tbsp mango, kiwi and lime slices, physalis and lemon balm to garnish

Directions

1
Cook the rice in 400 ml boiling salted water for about 10 minutes and let it cool down. Meanwhile peel mango and kiwi. Cut the mango pulp from the stone and dice finely. Dice the kiwi as well.
2
Remove the lychees from their skins, cut in half and remove the seeds. Squeeze two oranges. Peel the other two so that the white skin is completely removed. First slice the oranges, then cut them into small pieces.
3
Clean, wash and chop the peppers. Wash chillies, carve lengthwise, remove seeds and cut into rings. Mix orange juice and ketchup. Season with salt and cayenne pepper. Mix rice with fruit, paprika and chili.
4
Stir in the sauce. Remove the scampi from the shell and remove the intestines. Put 3 scampi on a wooden skewer and fry in hot fat for 2-3 minutes on each side. Season with salt and pepper. Decorate the rice with some mango and kiwi slices, physalis, lime slice and lemon balm.