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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 dishOyster sauce, ketjapmarinade, cod fillet, butter, chopped onion, Red pepper, leeks, Cherry tomato, White rice, Fetablock, roasted pine nuts,codfish of jaap quackman
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15 minMain dish(olive oil, baby potatoes, cucumber, cherryto, carrots, mix for dipping sauce, mayonnaise, ham,fried baby potatoes with dip
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30 minMain dishRed peppers, fresh ginger, Red onion, chicken stock tablets, chicken fillet, chestnut mushrooms, Thai fish sauce, caster sugar light brown, mie, lime, miniature chickens, bean sprouts,chicken soup with chestnut mushrooms
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20 minMain dishoil, cooked potatoes, Eggs, corn kernels, grapefruits, avocados, Red onion, sweet chilli sauce,corn tortilla with avocado salad
Nutrition
650Calories
Fat35% DV23g
Protein60% DV30g
Carbs26% DV79g
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