Ingredients

Risotto 3 cups (750 mL) chicken broth 1 cup (250 mL) light unsweetened coconut milk 1 tbsp (15 mL) peanut oil 1 cup (250 mL) finely diced sweet onion, such as Vidalia 1⅓ cups (325 mL) cup arborio rice, about 8 oz (250 g) 1 to 2 tbsp (15 to 25 mL) freshly squeezed lime juice to tsp (1 to 2 mL) salt 1 medium ripe mango, diced cup (125 mL) shaved unsweetened coconut, toasted cup (50 mL) coarsely chopped fresh coriander Shrimp 1 lb (500 g) large tail-on raw shrimp, size 21 to 25 2 cups (500 mL) panko (Japanese dry bread crumbs) cup (125 mL) medium-flake or shredded unsweetened coconut cup (125 mL) all-purpose flour tsp (1 mL) salt 2 eggs cup (50 mL) light unsweetened coconut milk 2 cups (500 mL) peanut oil 1 lime, cut into wedges

Description

Streamline The Preparation Of This Lively Entr?e By Assembling And Measuring All The Ingredients In Advance. Purchase Panko At Asian Grocery Stores.

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