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.
Cooking time —
Complication —
Main ingridient: seafood
Category: fish dishes

seafood
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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

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Prepare ingredients.

Step 2

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Blend the boiled rice in a blender until the flat mass.

Step 3

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Add nutmeg, lime zest and sprinkle with salt.

Step 4

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Shape log drawn rolls and coat them in Panko bread crumbs.

Step 5

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Peel tiger prawns and remove the rectum.

Step 6

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Finely chop shallot.

Step 7

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Cut the mango into big pieces to keep the shape and taste of the fruit while cooking.

Step 8

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Finely chop the ginger root.

Step 9

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Remove the seeds from chili pepper, cut into rings.

Step 10

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Peel the garlic and cut it.

Step 11

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Fry onion, garlic and chili in oil

Step 12

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Add pieces of mango, salt and spices.

Step 13

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Cook the sauce on low heat for 1-2 minutes.

Step 14

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Pour a tea spoon of rice vinegar in a minute.

Step 15

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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

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Melt a little “green” butter on a frying pan to cook the prawns.

Step 17

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Meanwhile, deep fry rice rolls.

Step 18

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Add chutney to fried prawns and heat over together for a couple of minutes.

Step 19

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Arrange hot rice nigiri as a pyramid and prawns in thick chutney. Garnish the dish with greens, lime and balsamic cream.

Step 20

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Top well rice balls with lime juice when serving.

Bon appetite!
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