Filter
Reset
Sort ByRelevance
Kathy McQuillen
Rice bowl with prawns
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Thaw the prawns according to the instructions and peel them. Also remove the heads. Spoon the shrimp in a bowl with a little chili sauce and a dash of neutral oil.
-
Boil the rice according to the instructions. Meanwhile, roast the prawns in a hot grill pan until they become opaque and turn pink.
-
Cut the bok choy into broad strips. Stir-fry in a wok with a dash of oil the white strips of pak choi for about 2-3 minutes. Add the green strips of bok choy and stir-fry for another 2 minutes. Spoon a little chilli sauce, salt and pepper.
-
Spoon the yellow rice on one side of wide bowls and scoop the shrimp and paksoi in portions. Spoon chili sauce in the middle and also a mountain seroendeng.
-
25 minMain dishpicadillo, traditional olive oil, bullet steak, red pointed pepper, black beans, taco shell, avocado, chopped iceberg lettuce, Greek yogurt (0% fat),tacos with spicy beef strips and beans -
20 minMain dishmultigrain spaghetti, olive oil, Dutch beef meatballs, onion, winter carrot, ground cinnamon, sieved tomatoes, fresh mint,spaghetti with balls in tomato-cinnamon sauce -
35 minMain dishostrich fillet of the craftsman, butter, salt, capers, lemon, fresh flat parsley,ostrich fillet with butter-capers sauce -
10 minMain dishwhite bread mix, olive oil, tomato sauce, Red onion, sardine fillet, anchovy fillet, capers, green olive, garlic, Parmesan cheese, pizza cheese, basil,pizza with sardine and anchovies
Nutrition
650Calories
Fat35% DV23g
Protein60% DV30g
Carbs26% DV79g
Loved it