Spicy Shrimp and Mango Salad with Fried Eggs & Coconut Rice – A Thai Breakfast Delight

Allergens

Shrimp, Eggs

Ingredients

• 2 cups Jasmine rice 1 cup Coconut milk 2 cups Water 20 Medium shrimp (peeled and deveined) 2 Large ripe mangoes (cubed) 4 Eggs 3 tbsp Olive oil 1 Lemongrass stalk (bruised and finely chopped) 2 Red chilies (finely chopped) 4 Garlic cloves (minced) 2 tbsp Fish sauce 2 tbsp Lime juice 1/4 cup Fresh cilantro (chopped) Salt and pepper to taste

Instructions

1. Begin by rinsing the jasmine rice under cold water until the water runs clear, then drain. In a pot, combine the rice, coconut milk, and water. Bring it to a boil, reduce the heat to low, cover, and simmer for 18 20 minutes or until the rice is cooked through and fluffy. Meanwhile, in a small bowl, mix lemongrass, chili, garlic, fish sauce, lime juice, salt, and pepper. Add the shrimp and let them marinate for about 20 minutes. In a non stick skillet over medium heat, cook the marinated shrimp until they turn pink, about 2 3 minutes per side. Remove from heat and set aside. Heat 1 tbsp of olive oil in another skillet over medium heat. Carefully crack the eggs into the skillet, season with salt and pepper. Cook for 3 4 minutes or until the egg whites are set and the yolks are still runny. Repeat for remaining eggs. Gently mix the marinated shrimp and mango cubes in a large bowl. Season with salt and pepper to taste. Plate the coconut rice, top it with the shrimp mango mixture, and finish with a fried egg on top. Garnish with chopped cilantro.

Chef’s Insight

The combination of spicy, sweet, and tangy flavors creates an unforgettable taste sensation that will leave your guests craving for more.

Notes

Ensure the shrimp and mangoes are fresh before using them in the recipe.