Shrimp skewers on mango rice

Name: Shrimp skewers on mango rice
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 50 g Basmati rice; 7-10 Tbsp Salt; 1/2 red pepper; 2 Spring onions; 1/2 (150 g) Mango; 25 g Ginger; 80 g ready-to-cook shrimps; 7-10 Tbsp black pepper; 1 pinch Chili Flakes; 10 g Cashew nuts; 1 TEASPOON Oil; 7-10 Tbsp Coriander; 7-10 Tbsp wooden skewers

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

50 g Basmati rice
7-10 Tbsp Salt
1/2 red pepper
2 Spring onions
1/2 (150 g) Mango
25 g Ginger
80 g ready-to-cook shrimps
7-10 Tbsp black pepper
1 pinch Chili Flakes
10 g Cashew nuts
1 TEASPOON Oil
7-10 Tbsp Coriander
7-10 Tbsp wooden skewers

Directions

1
Cook rice in boiling salted water according to package instructions. Clean, wash and chop the peppers. Clean, wash and cut spring onions into rings. Peel mango, cut off stone and dice.
2
Peel the ginger and chop very finely. Wash the shrimps and dab dry, put them on 2 wooden skewers. Season with salt, pepper and chili. Drain the rice and let it drain. Roast the cashew nuts in a coated pan without fat until golden brown, take them out.
3
Add oil to the hot pan. Fry the prawn skewers for about 2 minutes on each side. Remove and keep warm. Fry peppers in hot fat for about 2 minutes. Add ginger and spring onions and fry briefly.
4
Mix in rice and mango, season with salt and pepper. Arrange the prawn skewer with the mango rice. Sprinkle with cashew nuts and garnish with coriander.