When the Food Network Show Food Truck Road Trip was here a couple weeks ago I met the crew of the Mobile Moo Shu Truck and tried one of their dishes at the Elimination segment of the Show. A BulgoGi Taco. It was good. On their Facebook Page I saw an Image of a dish described as “Panko crusted shrimp, garlic coconut cream sauce, spicy mint and basil mango salsa, served on a bed of rice!” So I decided to take that as an inspiration and create something similar.
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Ingredients
Rice
- 1.5 C Calrose Rice
- 2 C Coconut Water
- 1 Tb Spiced Coconut Vinegar
Coconut Creme Sauce
- 2 tsp Garlic minced
- 1/2 tsp Salt
- 16 oz Canned Coconut Milk
- 1/2 tsp Go-Chu-Ka-Ru
Shrimp
- 12 Large Shrimp shelled and deviened
- Panko
- Go-Chu-Ka-Ru
- 2 Eggs Beaten
Salsa
- 2 Mango peeled and chopped
- 1/4 C Sweet Thai Chili Sauce
- 1/2 Jalapeno Pepper ribbed and finely ddiced
- 1/4 tsp Salt
- 1 Mini Sweet Red Pepper ribbed and diced
- 1 Mini Sweet Orange Pepper ribbed and diced
- Fresh Mint finely chopped
- Fresh Basil finely chopped
Coconut Miso Soup
- 2 C Water
- 2 C Coconut Water
- 2 Rainbow Chard Leaves ribbed and chopped
- 3 Green Onions diced
- 16 oz Silken Tofu cut into cubes
- 3 Tb White Miso
Mango Lemonade
Ingredients
Rice
Coconut Creme Sauce
Shrimp
Salsa
Coconut Miso Soup
Mango Lemonade
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Instructions
Rice
- Bring the Coconut water and the Spiced Coconut Vinegar to a boil. Add the rice, lower the temp, cover and cook for 20 minutes
Coconut Creme Sauce
- In a sauce pan good the Garlic and Salt for a minute or two until they are aromatic. Add the Coconut Milk and the GoChuKaru. Allow to simmer
Shrimp
- Heat enough oil in a skillet to submerge half a shrimp. Heat the oil to 350 degrees Make a dredge of the Panko and GoChuKaRu. Place the Shrimp in the Egg then move to the Panko Mix to coat. Place the coated shrimp in the hot oil and cook on both sides until the coating to nicely golden brown
Salsa
- Combine all the ingredients into a small mixing bowl and allow to marinate. Garnish the Salsa at service with the Mint and Basil
Coconut Miso Souop
- Bring the Water and Coconut Water to a simmer In a separate bowl combine the Miso and 1/4 C of that heated Water. Then add this smooth Miso Paste to the pan. Add the Rainbow Chard, Green Onions and Tofu to the pan. Allow to continue to simmer for about 10 minutes
Mango Lemonade
- Equal parts Mango Nectar, Lemonade and Ginger Ale with a splash of Grenadine
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