Ingredients (4 persons)
- Camargue Red Rice 150 grams of Zuiderzee Foods
- 100 g cherry tomatoes
- 1.5 ripe avocado
- 0.5 lime
- coriander
- sea salt
- pepper
- 1 tablespoon olive oil
- 1 small onion
- 1 teaspoon mild curry powder
- 100 ml mayonnaise
- 1 tablespoon apricot jam
- 100 grams of cooked shrimp
- 2 pappadums
- oil for frying
Prepare
- Cook the Red Camargue rice of Zuiderzee Foods in a pan, add enough water to 1 cm above the rice, add some salt. Cook the rice for about 30 minutes, when the rice is soft, but still has a bite, drain and keep warm.
- Cut the tomatoes into quarters, Peel the avocados, remove the pit and cut the flesh into cubes. Put in a bowl and add the juice of half a lime. Remove the leaves of the coriander stalks and cut this coarse. Add a handful of coriander leaves to the mixture. Season with pepper and salt.
- Cut the outing finely and fry them. Make sure that the outing is soft, without to change color. Add the curry powder and cook for another while. Let cool and then stir the mixture through the mayonnaise. Add the apricot jam and mix together well, possibly with the hand blender to get a nice smooth sauce. Make to taste with some pepper and salt.
- The pappadums prepared according to the instructions. Drain on paper towels and break them into chunks.
Present
Divide the Red Camargue rice about 4 glasses. Scoop the avocado/tomato salsa. Then the shrimp there in places. Pour the Curry mayonnaise over the shrimp and garnish with coriander leaves and a slice of pappadum. Enjoy your meal!