Coconut Shrimp Skewers with Sesame Bamboo Rice and Apricot Ginger Coulis

Ingredients

• For Bamboo Rice with Asian Vinaigrette:
• 1 lb Bamboo Rice
• 2 Tbsp. Scallion, sliced thin
• 2 Tbsp. Cilantro, chopped

Cook Bamboo Rice according to package directions and cool immediately. Mix scallions and cilantro into rice. Mix Asian vinaigrette (recipe below) into Bamboo Rice and chill.

• Asian Vinaigrette:
• 4 ½ Tbsp. Rice Wine Vinegar
• 3 Tbsp. Soy Sauce
• 1 ½ Tbsp. Toasted Sesame Oil
• 4 ½ Tbsp. Peanut Oil
• 1 ½ Tbsp. Sugar
• 1 lb Colusari Red Rice
• 2/3 Cup Apricot Ginger Coulis (recipe below)

Cook Colusari Red Rice according to package directions (rice should be fully bloomed when finished). Add 2/3 cup apricot ginger sauce (recipe below) and mix well before chilling.

• For Apricot Ginger Coulis:
• 18 oz. Apricot Preserves
• 1 Tbsp. Fresh Ginger, minced
• 1 Tbsp. Soy Sauce
• 1 Tbsp. Cider Vinegar
• Toasted Black Sesame Seeds (for garnishing sauce with coconut shrimp)
• Coconut Shrimp:
• 3 lbs. 26/30ct. Shrimp, shelled and deveined
• 40 to 50 Bamboo Skewers
• 1Cup Flour (for dusting shrimp)
• 1Cup Flour (for batter)
• 1 Qt. Soda Water
• 2 Cups Fresh Coconut Flakes (unsweetened)

Directions

Cook Bamboo Rice according to package directions and cool immediately. Mix scallions and cilantro into rice. Mix Asian vinaigrette (recipe below) into Bamboo Rice and chill.

To make Asian vinaigrette, slowly drizzle olive oil and sesame oil into vinegar and soy sauce while whisking continuously. Add sugar and mix well to finish.

Combine all ingredients (except sesame seeds) in small saucepan and simmer on low for 10 minutes. To make stacks, use one layer of Bamboo Rice followed by a layer of Colusari Red Rice and finished with another layer of Bamboo Rice. Pack each layer tightly. Use rice molds if available (1 ½ inch round by 2” high). Chill molds until serving.

Skewer 2 shrimp lengthwise on each skewer. Combine 1 cup flour with soda water to make batter. Dust shrimp skewers with flour and dip into batter to coat. Roll skewers in coconut flakes. Deep fry until golden brown. Release stack from mold onto plate. Place apricot ginger coulis on plate near stack and sprinkle sesame seeds on top of sauce. Add shrimp skewer(s) to plate and serve.

Yield: About 17 servings