Ingredients
- 2 kg Ardo Basmati rice
- 500 g Ardo Mango
- 300g Ardo Edamame soya beans
- 30 g Thai-style Ardo herb mix
- 1 kg scampi
- 3 small little gem heads of lettuce
- 2 limes
- 2 cucumbers
- 100 g pickled red onion
- Sushi vinegar
- Black Sesame
- Chilli or soy sauce
- Olive oil
- Salt
Allergens
Sesame
Soy
Preparation
- Steam the Basmati rice and season with the sushi vinegar. Allow the rice to cool.
- Defrost the mango.
- Steam the Edamame soya beans briefly and leave to cool.
- Fry the scampi in some olive oil and season with the Thai-style herb mix and some salt.
- Cut thin slices from the cucumber and roll them up. Wash the salad.
- Arrange all the ingredients on the marinated rice, top with a little lime, some black sesame and a sprig of coriander.
- Serve with chilli and/or soy sauce.
