au robot culinaire
Ingrédients : Crevettes (crevettes) (crevettes, phosphate de sodium, sel) • Mangue • Riz au jasmin • Chou vert • Chapelure panko (blé) (farine de blé, sucre, levure, sel) • Sauce au chili doux (sucres (sucre, glucose), eau, fécule de maïs modifiée, vinaigre de cidre de pomme, vinaigre, piments, sel, gingembre, poivron rouge déshydraté, épices, ail séché, piments broyés, huile de soya, arôme naturel, gomme xanthane, acide acétique, acide citrique, huile de canola, oléorésine de paprika, arôme naturel de paprika, caramel, sorbate de potassium, benzoate de sodium, EDTA calcique disodique) • Arachides • Vinaigre de riz (vinaigre de riz, sucre, sel) • Mélange d'épices thaï (moutarde, lait) (sel, épices (y compris moutarde) et herbes, sucres (sucre, sirop de maïs), légumes déshydratés (oignon, ail), amidon de maïs, poudre de noix de coco (lait de coco, maltodextrine, caséinate de sodium (lait)), poudre de jus de citron (sirop de maïs, jus de citron concentré, huile de citron, dioxyde de silicium), huile de coco, extrait de levure, dioxyde de silicium) • Oignon vert.
Allergens
Tags
Crevettes
285 g
Riz au jasmin
0.75 cup
Chapelure panko
0.33 cup
Mangue
1 unit(s)
Chou vert, émincé
113 g
Arachides, hachées
28 g
Oignons verts
1 unit(s)
Vinaigre de riz assaisonné
0.5 tbsp
Sauce au chili doux
2 tbsp
Mélange d'épices thaï
7 g
Beurre
2 tbsp
Huile
4 tbsp
Sel
0.438 tsp
Poivre
0.188 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add half the Thai Spice Blend, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, pit, then cut mango into 1/4-inch matchsticks.
- Thinly slice green onion.
- In a medium bowl, whisk together half the vinegar (use all for 4 servings), half sweet chili sauce and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add cabbage and mango, then toss to coat.
- Heat a large non-stick pan over medium.
- When hot, add peanuts to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat.
- Transfer to a plate.
- Drain and rinse shrimp, then pat dry with paper towels.
- Into the bowl of a food processor, add shrimp, panko, remaining Thai Spice Blend, 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper.
- Pulse mixture for 1-3 min, until it is mostly pureed with some chunks of shrimp.
- Form mixture into 8 (16) equal-sized patties. (NOTE: Your mixture may look wet, this is normal! Use gloves if you like.)
- Reheat the same pan from step 3 over medium.
- When hot, add 3 tbsp (6 tbsp) oil and patties. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 2-3 min per side, until shrimp patties just turn pink.**
- Add remaining sweet chili sauce and 2 tbsp (4 tbsp) water. Cook for 1-2 min, flipping occasionally, until glaze has thickened and patties are glazed.
- Fluff rice with a fork, then stir in green onions and 2 tbsp (4 tbsp) butter.
- Divide rice, patties and salad between plates.
- Sprinkle peanuts over salad.
990
kcal
Calories
49
g
Fat
13
g
Saturated Fat
109
g
Carbohydrate
26
g
Sugar
5
g
Dietary Fiber
30
g
Protein
215
mg
Cholesterol
1730
mg
Sodium
0.5
g
Trans Fat
650
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
fait avec marinades rapides
avec avocat et salade de chou
avec sauce maison aux oignons verts et au gingembre
fait avec marinades rapides