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 dishpenne, olive oil, red pointed pepper, artichoke hearts, spring / forest onion, Pesto, coconut cream, pancetta,penne with paprika, artichoke and pancetta
-
25 minMain dishbasmati rice, carrots and snow peas, chicken breast cubes, traditional olive oil, tomato, coconut milk, korma curry paste,Indian chicken curry with vegetables and basmati rice
-
20 minMain dishunroasted pecans, bacon strips, radicchio red lettuce, arugula, dates without pit, soft goat's cheese 55, olive oil fresh lemon, ginger syrup,radicchio salad with dates, goat's cheese, bacon and pecans
-
20 minMain dishtagliatelle, penne, frozen pea, olive oil, White bread, Corn bread, garlic, fresh parsley, avocado, Mozzarella,pasta with avocado and garlic croutons
Nutrition
650Calories
Fat35% DV23g
Protein60% DV30g
Carbs26% DV79g
Loved it