Lime Jasmine Rice And Spicy Mango Basil Salsa With Spicy Coconut Shrimp

Components
Salsa:
1 mango, peeled and finely diced
The 3 shallots, chopped
5 julienned basil leaves,
1 lime, which is FOOD
Kosher salt and freshly ground black pepper
Crab:
2 chopped fresh jalapenos
3 cloves, thinly sliced ​​garlic
1/2 inch ginger piece, peeled and grated
2 tbsp brown sugar
2 EL Sojasauce
1/2 lime, seasoned
1/4 cup coconut milk
The small handful basil, torn
2 tablespoons of vegetable oil
1/2 teaspoon salt
15 grinding pepper
1 pound peeled, deveined shrimp
Lime jasmine rice, recipe follows
Lime Jasmine Rice:
Jasmine rice 1 cup
3/4 cup coconut milk
3/4 cup of water
pinch of salt
1/2 lime, seasoned

Directions
Crab:
For the sauce: Mix all the ingredients together in a mixing bowl. Make yourself a day in advance. Keep in the refrigerator.

For the shrimp: jalapenos, garlic, ginger, brown sugar, soy sauce, lime bowl, coconut milk, basil, oil, salt and pepper combined in a mixing bowl. In shrimp and marinate at least 30 minutes and up to 4 hours, refridgerated.

High heat a non-sticking pan on a fork to remove the shrimp from the marinade and in a single layer in the pan reserve forceps or hot marinade.

Cook shrimp tanned from all sides, until once, turn around for 3 to 4 minutes total. Transfer to a serving platter, steamed prawns.

In the pan and boil the marinade and cook for about 5 minutes until it thickens slightly.

Pour over boiled prawns and lime with jasmine rice and mango sauce.

Lime Jasmine Rice:
Rice, coconut milk in a saucepan to boil and keep water and salt. Coverage and disease, until about 15 minutes at 12 is slowly simmer absorbed. Fuzz tray with a fork and stir in lime. Serve immediately.