Filter
Reset
Sort ByRelevance
Curtis S.
Coconut rice with garlic shrimps
Coconut rice with garlic shrimps, leeks, garden peas and mango.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
Heat the oil in a stirring stir-fry the leek for 2 min. Remove the leek from the wok.
-
Spoon the shrimps in and heat them while they are thawing.
-
Once the sauce has thawed, add the garden peas and bring to the boil while stirring.
-
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.
-
Serve the dish in bowls or deep plates.
Blogs that might be interesting
-
15 minAppetizermultigrain pancake mix, egg, milk, chives, oyster mushroom, Chestnut mushroom, stir-fry oil, soy sauce,pancakes with mushrooms
-
25 minMain dish(bullet) steak, butter, green peppercorn, Chestnut mushroom, creme fraiche,steak with mushroom-pepper sauce
-
45 minMain disholive oil, chicken breast, sunflower oil, wok oil, spring / forest onion, lemon, garlic, fresh ginger, risotto rice, Chestnut mushroom, chicken bouillon, chicken bouillon, fresh coriander,risotto with chicken, chestnut mushrooms and coriander
-
30 minMain dishpotatoes with skin, hare chop, olive oil, lemon, cooking cream, deep-frozen garden beans, onion, dried Provençal herbs, green pesto,chop with lemon sauce and beans
Nutrition
595Calories
Sodium12% DV280mg
Fat28% DV18g
Protein52% DV26g
Carbs27% DV82g
Fiber28% DV7g
Loved it