All recipes written by Gordon Ramsay
This is a recipe that will take you step by step to combine flavors and textures. There prawn bowl with basmati rice, mango and toasted almonds it will be able to convince your palate with its freshness and its harmony of ingredients. We will see together how to combine the juicy taste of shrimpthe sweetness of mango and the crunchy toasted almondsall on a soft bed basmati rice.
The bowls, literally "bowls", are the current trend and are the creative version of the Hawaiian poke. Instead of rice and raw fish, you can use your favorite and not necessarily exotic ingredients, the important thing is to build a complete and balanced dish. At Le Biciclette Art Bar & Bistrot in Milan, Italian cuisine is interpreted with contemporary taste, meeting lunch, brunch, aperitif and going into the night. New in paper, the bowls Italian and hamburgers, but in the Milanese version, like the Burger de Milan.
Ingredients for 4 people
300 g of brown red rice
50 g of rice vinegar
10 g of salt
10 g of sugar
100 g of Campania buffalo mozzarella
12 prawn tails
80 g of salted capers
half a liter of sunflower oil
8 fresh basil leaves
The peel of 1 organic lemon
For the dried tomato pesto
100 g of blanched dried tomatoes for 3 minutes
1 clove of garlic
50 gr of pine nuts
2 dl of extra virgin olive oil
Prepare a marinade consisting of rice vinegar, salt and sugar and boil it for 5 minutes. Mix well and leave warm.
Boil brown rice in slightly salted water for about 45 minutes, drain, cool and season with marinade.
For the dried tomato pesto, put all the ingredients in a mixer, whisk until a homogeneous mixture is obtained
Wash the capers in salted water under running water, dry well, fry the seed oil, drain on paper towels and keep in a dry place.
For the prawns, boil the tails in salted water with a few drops of lemon for 3 minutes, drain, shell and cut into chunks.
Put the warm rice at the base of 4 soup plates, add the tomato pesto, the crispy capers, the diced buffalo mozzarella and the prawn morsels. Season with a little oil, the lemon peel cut into very fine julienne strips and the basil leaves chopped by hand.
Put the rice in a bowl, cover it completely with water, shell the rice and drain it.
Repeat the operation until the water comes out clean and clear, then drain for the last time and let it rest for 30 minutes.
Transfer the rice to a thick-bottomed pot and add about 300-350 ml of water (more or less one and a half times the weight of the rice).
Let it sit for 10 minutes, then start cooking over medium heat: once it has boiled, close it with the lid, lower the heat and cook for another 12 minutes without ever opening the lid.
In the meantime prepare the vinaigrette: put all the ingredients in a saucepan, then heat over low heat, so as to melt salt and sugar, but without bringing to the boiling point.
Once the rice is ready, pass it in a bowl, add the vinaigrette and stir, then cover with a clean cloth and let it cool to room temperature.
Prepare the other ingredients and clean the avocado and the mango and cut them into slices.
Then start assembling your bowl, putting all the ingredients separately, "in wedges", in a bowl.
Season the pokè bowl with a little teriaky sauce, decorated with sesame seeds and raspberries and serve.
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