{"id":701,"date":"2022-04-12T07:16:24","date_gmt":"2022-04-12T07:16:24","guid":{"rendered":"https:\/\/www.andre-kramer.net\/oceanfruit\/?page_id=701"},"modified":"2022-06-07T11:44:58","modified_gmt":"2022-06-07T11:44:58","slug":"recipe-01","status":"publish","type":"page","link":"https:\/\/oceanfruit.de\/en\/recipe-01","title":{"rendered":"Rezept-01"},"content":{"rendered":"
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Mango Rice<\/h2>\n\n\n\n

With Korean SEA SALAD<\/h3>\n\n\n\n

Sticky jasmine rice, fruity mango strips and an umami punch thanks to our Korean SEA SALAD<\/strong> \u2013 it's a match made in heaven!<\/p>\n\n\n\n

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INGREDIENTS<\/h2>\n\n\n\n
1 jar<\/td>Korean SEA SALAD<\/strong><\/td><\/tr>
2 cups<\/td>jasmine rice<\/strong><\/td><\/tr>
1<\/td>carrot<\/strong><\/td><\/tr>
1\/2<\/td>mango<\/strong><\/td><\/tr>
1\/2 tsp<\/td>beansprouts<\/strong><\/td><\/tr>
1\/2 tsp<\/td>curry powder<\/strong><\/td><\/tr>
1 tbsp<\/td>toasted sesame oil<\/strong><\/td><\/tr>
1 tbsp <\/td>soy sauce<\/strong><\/td><\/tr>
2 tbsp<\/td>sliced spring onion<\/strong><\/td><\/tr>
2 tbsp<\/td>salted peanuts<\/strong><\/td><\/tr>
<\/td>alfalfa and sliced chilis for garnish<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n
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METHOD<\/h2>\n\n\n\n

Prep time 25 mins\/Total time 45 mins<\/h3>\n\n\n\n
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1<\/p>\n\n\n\n

Cook the jasmine rice according to the packet instructions.<\/p>\n<\/div>\n\n\n\n

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2<\/p>\n\n\n\n

Whilst the rice is cooking, cut the mango and carrot into fine strips. Boil a kettle of water and blanch the beansprouts.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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3<\/p>\n\n\n\n

Mix the curry powder, sesame oil, soy sauce and the OCEANFRUIT Korean Sea Salad<\/strong> together with the rice, carrot and mango in a bowl. Season to taste.<\/p>\n<\/div>\n\n\n\n

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4<\/p>\n\n\n\n

To finish, garnish with spring onion, salted peanuts, sliced chilis and sprouts. Pick up your chopsticks and dig in!<\/p>\n<\/div>\n<\/div>\n\n\n\n

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