coconut rice bowl with shrimp balls

With fresh red cabbage salad

Asian mix

Main course
4 persons
30
Mild

Poke bowls are the discovery of the century as far as we are concerned. You can do anything with them. In this bowl we make a delicious creamy coconut rice, topped with delicious fresh vegetarian ingredients such as tofu, red cabbage and edamame beans. Vary it to your heart's content and let us know which variation you like best!

Ingredients

- 300 g Thai Hom Mali Jasmine Rice

- 400 ml Coconut Milk (18% Fat)

- 1 tablespoon Roasted White Sesame Seeds

- 2 tablespoons Thin Soy Sauce (Healthy Boy)

- 1 tablespoon Roasted Black Sesame Seeds

- 1 tablespoon Rice Vinegar

- 1 tablespoon Sesame Oil

- 1 tablespoon Peanut Oil

- 200 g *Vegetables edamame peeled GTC sc 1kg

600 ml Water

500 g Tofu, diced

1/4 Red cabbage, grated or sliced into strips

1 bunch of Radishes, thinly sliced

Salt

1 tbsp Sugar

1/5 Cucumber, strips

2 Carrots, grated

Preparation method for coconut rice bowl with shrimp balls

Wash the rice thoroughly until the water is no longer white. Then put the rice in a saucepan along with 400ml coconut milk, 400ml water and salt to taste and bring to a boil. Then Simmer gently for 15-18 minutes until tender. If all goes well the rice will have absorbed most of the liquid, but if there is any liquid you can drain the rice using a colander.
In a bowl, stir together the sesame oil, soy sauce, and rice vinegar. Cut the tofu into small cubes and cover with the marinade. Marinate for 15-30 minutes while the rice cools.
Wash the red cabbage and grate it into strips. Then rinse the radishes and cut them into wafer-thin slices. Mix the vinegar with 200 ml water, a little salt and the sugar and place in a saucepan. Boil briefly until the sugar has dissolved. Then allow to cool slightly and pour over the red cabbage and radishes. Set aside for now.
Heat a dash of (peanut) oil in a pan or wok and fry the tofu until golden brown on all sides. Finally sprinkle the tofu cubes with sesame seeds.
Wash the cucumber and carrots and cut into wafer-thin strips/sticks.
Divide the rice, tofu, and sweet and sour red cabbage salad into 4 bowls and top off with the cucumber, carrots, and edamame beans.