Shrimp salad with thai rice

Name: shrimp salad with thai rice
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 300 g pandan rice bag a 1 kg; 1 crop iceberg lettuce; cucumber; 3 tablespoons oil to bake; 2 onions in parts; 1 bag Thai stir fry mix 400 g; 100 ml ketjapmarinademanis; 1 Scale wok prawns with garlic (200 g)

A nice thai recipe. The main course contains the following ingredients: fish, pandan rice (bag a 1 kg), iceberg lettuce, cucumber, oil (for baking), onions (in parts), Thai stir-fry mix (400 g), sweet soy sauce and stir-shrimp (with garlic ( 200 g)).

Ingredients

Directions

Cook the pandan rice according to the instructions on the packaging. Remove 8 beautiful iceberg lettuce leaves and put them together on 2 plates. Cut the rest into fine strips. Peel the cucumber and cut it into strips. Mix the cucumber with the sliced lettuce and spread it over the lettuce leaves.
Stir-fry in 2 tablespoons of oil a chopped onion with the Thai stir-fry mix for 5 minutes. Spoon the rice and stir fry until the rice gets a color. Spoon 50 ml of ketjapmarinadedoor.
Stir fry the prawns with the second onion on high heat for 2 minutes and divide them over the salad leaves. Stir the rest of the soy sauce marinade with the cooking oil and scoop the sauce over the shrimp. Add the Thai rice.