Prawns on a Bed of Ginger and Curry Rice


40m
Preparation/cooking time: ca. 40m

Servings
For 4 servings


Nutritional Information

Contains 363 Kcal, 20g Protein, 55g Carbohydrates, 5g Fat


Ingredients

  • a little olive oil
  • 200 g long-grained rice (e.g. parboiled)
  • 6 dl vegetable bouillon
  • 1 red chilli, insides removed, finely chopped
  • 1 tsp. ginger, freshly grated
  • 0.25 tsp. salt
  • 300 g organic peeled raw prawns, cut in 2 cm deep
  • 1 tin corn kernels (approx. 280 g), rinsed, drained
  • a little pepper
  • 1 bunch coriander, broken into pieces

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Instructions

  • Öl in einer kleinen Pfanne erwärmen. Reis beigeben, unter Rühren dünsten. Bouillon dazugiessen, aufkochen, Hitze reduzieren. Reis zugedeckt bei kleiner Hitze ca. 20 Min. köcheln, bis alle Flüssigkeit eingekocht ist. Ingwer und Chili daruntermischen, salzen.
  • Wenig Öl in einer beschichteten Bratpfanne erhitzen. Crevetten beidseitig je ca. 2 Min. braten, herausnehmen, würzen.
  • Wenig Öl in derselben Pfanne heiss werden lassen. Mais ca. 3 Min. rührbraten, Koriander daruntermischen, salzen, mit dem Reis und den Crevetten anrichten.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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