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Curtis S.
Coconut rice with garlic shrimps
Coconut rice with garlic shrimps, leeks, garden peas and mango.
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Ingredients
Directions
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Boil the rice in a pan with the water in 10 min. Almost done. Stir in the coconut milk and place the pan on a flame distributor on low heat.
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Let the rice run for 15 minutes with the lid on the pan. Stir with a fork. Wash and cut the leek in oblique rings.
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Heat the oil in a stirring stir-fry the leek for 2 min. Remove the leek from the wok.
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Spoon the shrimps in and heat them while they are thawing.
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Once the sauce has thawed, add the garden peas and bring to the boil while stirring.
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Add the leeks and the mango and bring the dish to the boil while stirring. Spoon the coconut rice through the mixture into the wok.
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Serve the dish in bowls or deep plates.
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Nutrition
595Calories
Sodium12% DV280mg
Fat28% DV18g
Protein52% DV26g
Carbs27% DV82g
Fiber28% DV7g
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