South-east Asian Prawn Rice

0
Average: 0 (0 votes)
(0 votes)
South-east Asian Prawn Rice
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in

Ingredients

for
4
For the rice
2 Tbsps Peanut oil
1 shallot (finely diced)
2 Tbsps mild Curry powder
1 ⅔ cups Basmati rice
3 cups vegetable stock
salt
In addition
4 Tbsps Peanut oil
1 clove garlic cloves (minced)
1 small, yellow chili pepper (cut into small diamonds)
1 small, green chili pepper (cut into small diamonds)
1 small Red pepper (cut into small diamonds)
1 red chili pepper (seeded and finely diced)
1 ⅔ cups small Squid (cleaned and cut into rings)
2 cups Shrimp tail (raw and peeled)
½ tsp ground cilantro
salt
freshly ground peppers
1 Tbsp snipped Chives
How healthy are the main ingredients?
Basmati ricegarlic cloveChivesshallotsalt

Preparation steps

1.
Heat the oil in a pan and sweat the shallot until translucent. Add the curry powder and rice and sweat all together for a short time, then add half the vegetable stock.
2.
When the liquid has been absorbed, add the rest of the stock, season with salt, cover and cook over a reduced heat for 12 - 15 minutes.
3.
Heat the oil in a frying pan and lightly sauté the garlic and pepper diamonds. Add the chili and season lightly with salt. After 3 minutes add the squid rings to the pan and after 5 minutes mix in the shrimps.
4.
Season to taste with coriander, salt and pepper. Mix with the rice, transfer to an ovenproof pot and bake in an oven preheated 180°C (160° fan) | 350F | gas 4 for 12 - 15 minutes. Serve sprinkled with chives.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners