Coconut shrimp with cucumber salad recipe

Ingredients

• 1 cup brown basmati rice
• ½ tsp coriander seeds
• 2 egg whites, lightly beaten
• generous ¾ cup dry unsweetened coconut
• 24 raw jumbo shrimp, shelled
• ½ cucumber
• 4 scallions, thinly sliced lengthwise
• 1 tsp sesame oil
• 1 tbsp finely chopped fresh cilantro

1. Bring a large pan of water to a boil, add the rice, and cook for 25 minutes, or until tender. Drain and keep in a strainer covered with a clean dish towel to absorb the steam.
2. Meanwhile, soak 8 wooden skewers in cold water for 30 minutes, then drain. Crush the coriander seeds in a mortar with a pestle. Heat a nonstick skillet over medium heat, add the crushed coriander seeds, and cook, turning, until they start to color. Tip onto a plate and set aside.
3. Put the egg whites into a shallow bowl and the coconut into a separate bowl. Roll each shrimp first in the egg whites, then in the coconut. Thread onto a skewer. Repeat so that each skewer is threaded with 3 coated shrimp.
4. Preheat the broiler to high. Using a potato peeler, peel long strips from the cucumber to create ribbons, put into a strainer to drain, then toss with the scallions and oil in a bowl, and set aside.
5. Cook the shrimp under the preheated broiler for 3–4 minutes on each side, or until slightly browned.
6. Meanwhile, mix the rice with the toasted coriander seeds and fresh cilantro and divide this and the cucumber salad among bowls. Serve with the hot shrimp skewers.