Chef Bee Choo Char from Gio show us how to make this great summertime Asian Fusion dish.

Asian Fusion Shrimp with Mango and Black Forbidden Rice by Chef Bee Choo Char, Gio
Serves four

Ingredients
1 cup Black forbidden rice (can be purchased at the Asian Market on Queen Street)
3 cups Water
pinch of salt

½ cup brown sugar
1 tbsp Korean chili paste
½ cup sweet chili sauce
½ fresh pineapple, sliced and cut into chunks

3 bunches of cilantro
½ lemon (to juice)
1 tbsp garlic, minced
2 oz olive oil
Salt and pepper to taste
4 dozen shrimp, peeled and deveined

1 can Dulce de Leche (*see below for instruction on how to make this yourself)
2 tbsp sesame seeds
½ cup miso paste
½ cup light soya sauce

2 tbsp olive oil
2 shallots, diced small
½ mango, diced small
1 tbsp garlic, minced
1 tbsp tikka curry paste
½ cup light soya sauce
2 tbsp oyster sauce

Step 1 – cook black forbidden rice
To Create
1. Put the rice and water in a large pot and bring to a boil.  
2. Uncovered, reduce heat to a simmer and cook until the rice is tender, about 30 minutes. 
3. Drain well and cool.

Step 2 – pineapple base for shrimp
To Create
1. Preheat oven to 350°F.
2. Mix brown sugar, Korean chili paste and sweet chili sauce together in large bowl.
3. Add pineapple and stir to coat evenly.
4. Spread pineapple evenly on non-stick baking sheet.
6. Bake for 15 minutes, stir pineapple pieces and bake for another 15 minutes.

Step 3 – cilantro pesto marinade
To Create
1. Wash cilantro and place in food processor.
2. Add the lemon juice, garlic, salt and pepper to taste and olive oil.
3. Process until all ingredients are mixed evenly.
4. Place shrimp in a bowl. Add pesto and stir to coat shrimp evenly.
5. Marinate for ½ hour.

Step 4 – dulce de leche and miso sauce
To Create
1. Combine the dulce de leche*, sesame seeds and miso paste in a bowl.
2. Add enough soya sauce to loosen up and make a smooth sauce.

Step 5 – mango and black forbidden rice
To Create
1. Heat extra virgin olive oil in frying pan on medium heat.
2. Add shallots, a pinch of sea salt and garlic. Simmer until onions are transparent.
3. Add diced mango and stir to heat.
4. Then add curry paste and stir until mixed in thoroughly.
5. Add cooked black rice. Mix together while pouring in soya sauce and oyster sauce. Let simmer.

Step 6 – cook the shrimp
To Create
1. While the rice is simmering, heat olive oil in frying pan. Once hot, add pesto-marinated shrimp in one layer.
2. Sear for one minute then turn over and add a dollop of the dulce de leche and miso paste on top of each shrimp.
3. Cook for a minute or less. Don't over cook the shrimp.

Pair with a riesling.

*Dulce de Leche is the most common name for milk caramel in Spanish. To make this at home, you will need one can of sweetened condensed milk. Remove the label from the can and place it in a pot. Fill the pot with water until the can is covered. Put the pot on stove and turn up the heat to bring the water to a boil. Reduce heat and simmer gently for two hours. Add more water, as necessary, when the water level boils down too much. After 2 hours, remove the can from the pot and let it cool for an hour, then carefully open up the can completely. The resulting product should be colored tan or brown. Can be made up to 4 days ahead.