Chili Lime Honey Ginger Shrimp:
- 1 lb prawns or shrimp
- 3-5 Tbs Garlic chili sauce depending on preference of spicyness
- 2 tsp lime juice (or the juice of 2 fresh limes)
- 1/2 cup limeade
- 1/3 cup honey
- 1/3 cup soy sauce
- 1/2 Tbs ginger
- 1/2 Tbs white pepper
- 1 tsp dried mint leaves
Mix together all ingredients in a small saucepan and bring to a simmer for 5-7 minutes, then remove from heat, let cool slightly, and marinate shrimp in the sauce for 20 minutes. Skewer shrimp for grilling. Return sauce to saucepan and reduce until thickened, use to baste shrimp while grilling.
Coconut Mango Rice:
- 1 cup calrose rice (uncooked)
- 1 1/2 cups water
- 1/2 cup coconut milk
- 1 mango
- Salt
In a rice cooker, combine rice, water, and salt. Start the rice cooker and then peel and dice up the mango. Dump in the mango pieces as soon as you are done chopping them up into the rice cooker. As soon as you start seeing steam coming out of the rice cooker, add in the coconut milk, give it a quick stir to distribute the coconut milk and mango pieces and then close the lid and let it finish cooking undisturbed.
