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Ingredients
Sweet and Sour Prawns with Nutty Rice
- Ingredients
- 4 Tbsps Corn oil
- 2 tsps Caraway
- ½ tsp Sesame seeds
- 250 grams Long grain rice
- salt
- ½ tsp sweet ground paprika
- 1 tsp Turmeric
- 4 tsps Tamarind paste
- 20 King prawn (peeled and deveined)
- 1 red Bell pepper
- 2 onions
- 1 Tbsp brown sugar
- 1 Tbsp balsamic vinegar
- 100 grams Natural yogurt
- ½ bunch freshly chopped cilantro
- 100 Cashews
In a pan, heat 2 tablespoons of oil and fry the caraway seeds. Add the rice along with 500 ml (approximately 2 cups) of water. Season with salt and simmer for about 25 minutes over medium heat.
Mix together the paprika with the turmeric and tamarind paste. Rinse the prawns, pat dry and toss together with the spice mixture.
Rinse the bell pepper and cut into quarters, remove the seeds and cut into small cubes. Peel the onions, cut into thin strips and sauté with the peppers in a hot pan with the remaining oil. Sprinkle the sugar over the top, let caramelize slightly and deglaze with the vinegar. Let simmer for 10 minutes over medium heat. Add the prawns and fry for 2-3 minutes. Add the yogurt with half of the chopped fresh cilantro and remove from heat.
Chop the nuts coarsely and toast in a hot dry pan. Mix the nuts and the remaining cilantro with the rice and serve with the sweet and sour prawns.
(Percentage of daily recommendation)
| Calorie | 769 cal. | (37 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4 g | (13 %) |