for 4 people

Sauce

200 g	sour single cream
2 tbsp	tahini (sesame paste)
1	organic lime, use grated zest and 1 tbsp of juice
¼ tsp	salt
a little	pepper

Basmati rice

300 g	basmati rice
1 tbsp	olive oil
¾ tsp	salt
6 dl	water

Shrimp

1 tbsp	olive oil
400 g	peeled raw prawn tails (organic)
1	garlic clove, finely chopped
2 tbsp	soy sauce
2 tbsp	sweet chilli sauce

Serve

1	cucumber, sliced
120 g	edamame (e.g. Karma)
½ bunch	coriander, leaves torn off

How it's done

Sauce

Mix the sour single cream with all the other ingredients up to and including the pepper.

Basmati rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the oil in a pan, add the rice and salt, sauté briefly. Pour in the water, bring to the boil. Cover and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork.

Shrimp

Heat the oil in a non-stick frying pan, sauté the shrimp for approx. 2 mins. on each side. Remove. Add the garlic, sauté briefly. Add soy sauce and sweet chilli sauce, bring to the boil and reduce to a syrupy consistency. Return the shrimp to the pan, mix.

Serve

Place rice in the bowls. Top with shrimp, cucumber and edamame, drizzle with sauce, garnish with coriander.

Show complete recipe