Prawns on a Bed of Ginger and Curry Rice

Total time: 40m
Preparation Time: 40m

For 4 servings

Nutritional Information

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


  • 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


  • 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.

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