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Crispy Wonton Coconut Black Rice Shrimp Congee
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Nutrition Facts
Serving Size 120 g
(Approx. 25 Servings)
Amount Per Serving
Calories 160 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 450 mg 19%
Total Carbohydrate 18 g 6%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 7 g
Vitamin A 2% • Iron 4%
Vitamin C 0% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Crispy Wonton Coconut Black Rice Shrimp Congee
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Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Serves
25  People

Ingredients

Recipe makes 25 Servings

2 Tbsp Central Market Coconut Oil (divided use)
1/2 cup(s) shallots, chopped
1 Village Harvest Heirloom Black Rice
3 cans coconut milk
1 Tsp kosher salt
1 Lb shrimp, peeled and deveined
1 cup(s) Mama Tang's Spicy Asian Vinaigrette
1 16 oz package wonton skins
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Instructions

1
Preheat oven to 350F°. In large saute pan add 1 tbsp of coconut oil and allow to get hot, add chopped shallots and stir-fry for 3 minutes or until they are translucent. Add 2 cups of black rice and stir-fry for about 3 - 4 more minutes or until rice starts to smell nutty.
2
Once rice is toasted add 1 can of coconut milk at a time and stir constantly to allow milk to be absorbed by the rice, once pan looks almost dry add additional can and repeat the same process with the last can of coconut milk. Season with salt and if needed add some water 1/4 cup at a time to cook rice thoroughly. (Black rice has a tougher husk so it will be chewier than white rice.)
3
In a saute pan add 1 tbsp of coconut oil and allow to get hot. Add shrimp and stir-fry for 1 minute before adding 1/2 cup of mama tangs sauce. Allow this mixture to reduce until thick, about 3 - 5 minutes, season to taste and set aside.
4
On a sheet pan lined with parchment paper layout wonton wrappers and bake in oven for 5 - 8 minutes or until golden brown and crispy.
5
Build taco by adding rice to wonton wrapper and top with the sauteed shrimp, drizzle each taco with more Mama Tang's if desired.
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