Saffron Rice with Prawns
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
402
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 402 kcal | (19 %) | ||
| Protein | 27.4 g | (28 %) | ||
| Fat | 16.6 g | (14 %) | ||
| Carbohydrates | 35 g | (23 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Basmati rice
- Salt and freshly ground pepper
- 1 yellow onion
- 1 walnut-sized pieces ginger
- 1-2 garlic cloves
- 12 raw King prawn (with shell)
- 6 Tbsps vegetable oil
- Limes (zest)
- 1 pkg Saffron
- Turmeric
- Lime juice
- Coriander (for garnish)
Preparation steps
1.
Cook basmati in a pot of boiling salted water according to package directions.
2.
Peel onion and cut into strips. Peel ginger and finely chop. Peel garlic. Peel prawns to the tail, devein, rinse and pat dry.
3.
Heat oil in a large skillet. Saute prawns, onions and ginger in the skillet for 5-6 minutes. Squeeze garlic through a garlic press into the skillet and mix. Add lime zest, saffron and turmeric to the skillet and stir. Add rice to the skillet, mix and season with salt, pepper and lime juice. Simmer over low heat for 5-10 minutes. Serve garnished with cilantro.
