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Coconut rice with chili shrimp
 
 
4 ServingsPTM15 min

Coconut rice with chili shrimp


Asian rice dish with coconut milk and sweet spicy chili shrimp.

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Directions

  1. Cut the peppers and bok choy into strips.
  2. Heat oil in a frying pan. Scoop the rice through the oil. Add the coconut milk and water and bring to the boil.
  3. Heat the rice for 4-5 minutes on medium heat until the rice has absorbed all the moisture and is cooked. Add pepper and possibly salt.
  4. In the meantime, heat the rest of the oil in a wok. Stir fry the pepper for 2 min. Add the paksoi and cook for another 2 min.
  5. Warm the prawns for 1 min. With the vegetables and add the chilli sauce.
  6. Spoon the coconut rice into deep plates. Divide the shrimps and vegetables. Bon appétit! .


Nutrition

650Calories
Sodium36% DV865mg
Fat45% DV29g
Protein34% DV17g
Carbs26% DV78g
Fiber16% DV4g

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