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Kathy McQuillen
Rice bowl with prawns
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Ingredients
Directions
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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.
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Boil the rice according to the instructions. Meanwhile, roast the prawns in a hot grill pan until they become opaque and turn pink.
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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.
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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.
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30 minMain dishpandan rice, salted cashew nuts, lemon, sunflower oil, garlic, coconut milk, light caster sugar, onion, Thai stir-fry mix, tofu natural,tofu with cashew nut sauce
Nutrition
650Calories
Fat35% DV23g
Protein60% DV30g
Carbs26% DV79g
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