Shrimp Karambola Skewers with Wild Rice

Ingredients

• 15 g ginger (1 piece)
• 2 cloves garlic
• 1 red chili pepper
• 2 Spring Onions
• 5 tbsp lime juice
• 4 tbsp light soy sauce
• 5 tbsp light sesame oil
• 320 g giant shrimp (16 large shrimp; prepped)
• 200 g Wild rice
• Salt
• 15 g apricot jam (1 tbsp)
• 1 karambola fruit
• wooden skewer

Instructions

1. 1.

   Peel and chop ginger and garlic for the marination. Wash, trim, and finely dice the chili pepper and spring onions. Mix everything with 4 tbsp lime juice, 3 tbsp soy sauce, and 4 tbsp oil.

2. 2.

   Rinse shrimp under cold water and pat dry. Drizzle them with 3 tbsp chili marinade and let sit for 20 minutes.

3. 3.

   Meanwhile cook wild rice in boiling salted water according to package instructions.

4. 4.

   For the dip, stir remaining chili marinade with apricot jam, then season with leftover soy sauce and lime juice.

5. 5.

   Wash karambola and cut into 8 slices; thread two shrimp onto each slice on the skewers.

6. 6.

   Heat remaining oil in a non‑stick pan. Sear the skewers over medium heat for about 6 minutes, turning once.

7. 7.

   Plate wild rice with the skewers and dip across four bowls or plates.