Coconut rice with garlic shrimps

Name: coconut rice with garlic shrimps
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g basmati rice; 600 ml tap water; 200 ml coconut milk; 1 leeks; 2 el traditional olive oil; 300 g frozen garlic shrimps for the woks; 450 g frozen garden peas; 250 g frozen mango pieces

Coconut rice with garlic shrimps, leeks, garden peas and mango.

Ingredients

Kitchen Stuff

stir fry

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.