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Amy Randy Smith
Curry rice with surimi and shrimps
A tasty recipe. The main course contains the following ingredients: fish, pandan rice (400 g), garden peas (frozen, a 450 g), sunflower oil, Chinese stir-fry mix (400 g), surimisticks ((crab sticks, a 150 g), in pieces), curry powder, fresh parsley ((a 30 g), finely chopped) and pink shrimps (125 g).
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Ingredients
Directions
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Cook the rice al dente according to the instructions on the package and pour. Meanwhile, boil the peas in a bottom of water with salt in 4 minutes until al dente.
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Heat the oil in the wok, add the stir fry mix and stir fry 4 minutes on high heat. Add the rice and cook for 2-3 minutes. Put the peas, surimi, curry powder and half of the parsley through and warm through. Divide the shrimps over the rice and sprinkle with the rest of the parsley.
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Nutrition
505Calories
Sodium0% DV1.305mg
Fat23% DV15g
Protein46% DV23g
Carbs23% DV69g
Fiber20% DV5g
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