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Sticky Rice Sticks with Shrimp and Mango

Food Network Canada
YIELDS
30 servings
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Ingredients

1
cup water
¾
cup sushi rice
1
tsp salt
½
tsp grated ginger, root
½
can (400 mL) coconut milk
½
cup diced raw shrimp
½
tsp grated lime, rind
2
tsp lime juice
1
pinch hot pepper flakes
1
tsp vegetable oil
pineapple
½
cup diced peeled fresh mango
2
Tbsp chopped fresh coriander, (optional)
1
Tbsp toasted or plain black sesame seeds
bamboo, sugar cane or lemongrass, stalks, cut into 4-inch lengths
lime, wedges
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Directions

Step 1

In saucepan, bring water, rice, salt and ginger to boil; reduce heat, cover and simmer for 20 minutes. Remove from heat; let stand, covered, for 15 minutes.

Step 2

Add coconut milk, stirring with fork; cover and let stand until rice is at room temperature and coconut milk is absorbed.

Step 3

Meanwhile, in bowl, toss together shrimp with lime rind and juice and hot pepper flakes. In skillet, heat oil over medium-high heat; cook shrimp until pink, about 3 minutes. Add to rice along with mango, coriander (if using) and sesame seeds.

Step 4

Using 2 tablespoons (25 mL) of the rice mixture, form into ovals around bamboo or lemongrass stalks. (Make-ahead: Cover and refrigerate for up to 1 day.) Serve with lime wedges.

Step 5

Other serving suggestions:
Roll 1 tablespoon (15 mL) of rice mixture into balls and serve on squares of nori. Or fill each ball with small piece of mango or pineapple for a surprise inside.

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