Tiger prawns in mango chutney with rice nigiri
Chef Sergey Golikov will not miss the chance to show his skills and expertise in cooking another dish: this time we got to know the recipe of the exotic Indonesian cuisine, while its dishes are expected to appear in the menu very soon.
Ingredients:
- Tiger prawns – 200 g,
- “Green” butter – 20 g.
- For rice nigiri:
- Boiled rice – 200 g,
- Nutmeg,
- Panko bread crumbs,
- Lime zest,
- Salt.
For chutney:
- Mango – ¼ pc,
- Shallot – 1 pc,
- Ginger root – 2-3 cm,
- Chili pepper – 1 small,
- Garlic – 1-2 cloves,
- Rice vinegar,
- Coriander seeds,
- Cloves,
- Cinnamon – 1 twig.
Step 1
Prepare ingredients.
Step 2
Blend the boiled rice in a blender until the flat mass.
Step 3
Add nutmeg, lime zest and sprinkle with salt.
Step 4
Shape log drawn rolls and coat them in Panko bread crumbs.
Step 5
Peel tiger prawns and remove the rectum.
Step 6
Finely chop shallot.
Step 7
Cut the mango into big pieces to keep the shape and taste of the fruit while cooking.
Step 8
Finely chop the ginger root.
Step 9
Remove the seeds from chili pepper, cut into rings.
Step 10
Peel the garlic and cut it.
Step 11
Fry onion, garlic and chili in oil
Step 12
Add pieces of mango, salt and spices.
Step 13
Cook the sauce on low heat for 1-2 minutes.
Step 14
Pour a tea spoon of rice vinegar in a minute.
Step 15
While the sauce is boiling (it will take a few minutes), you may make it thicker or less thick with water and starch.
Step 16
Melt a little “green” butter on a frying pan to cook the prawns.
Step 17
Meanwhile, deep fry rice rolls.
Step 18
Add chutney to fried prawns and heat over together for a couple of minutes.
Step 19
Arrange hot rice nigiri as a pyramid and prawns in thick chutney. Garnish the dish with greens, lime and balsamic cream.
Step 20
Top well rice balls with lime juice when serving.
Bon appetite!
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