South-east Asian Prawn Rice
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
4
- For the rice
- 2 Tbsps Peanut oil
- 1 shallot (finely diced)
- 2 Tbsps mild Curry powder
- 1 ⅔ cups Basmati rice
- 3 cups vegetable stock
- salt
- In addition
- 4 Tbsps Peanut oil
- 1 clove garlic cloves (minced)
- 1 small, yellow chili pepper (cut into small diamonds)
- 1 small, green chili pepper (cut into small diamonds)
- 1 small Red pepper (cut into small diamonds)
- 1 red chili pepper (seeded and finely diced)
- 1 ⅔ cups small Squid (cleaned and cut into rings)
- 2 cups Shrimp tail (raw and peeled)
- ½ tsp ground cilantro
- salt
- freshly ground peppers
- 1 Tbsp snipped Chives
Preparation steps
1.
Heat the oil in a pan and sweat the shallot until translucent. Add the curry powder and rice and sweat all together for a short time, then add half the vegetable stock.
2.
When the liquid has been absorbed, add the rest of the stock, season with salt, cover and cook over a reduced heat for 12 - 15 minutes.
3.
Heat the oil in a frying pan and lightly sauté the garlic and pepper diamonds. Add the chili and season lightly with salt. After 3 minutes add the squid rings to the pan and after 5 minutes mix in the shrimps.
4.
Season to taste with coriander, salt and pepper. Mix with the rice, transfer to an ovenproof pot and bake in an oven preheated 180°C (160° fan) | 350F | gas 4 for 12 - 15 minutes. Serve sprinkled with chives.
