Shrimp rice
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An Asian everyday dish with ingredients you can find in a grocery store! Curdled sweet peppers can be made juicy.
Ingredients for four
200 g prawns 1 teaspoon of coconut milk 1 diced onion 1 teaspoon of butter 1 tbsp of sugar 1 tbsp of water3 cloves of garlic 1 pk pea-corn paprika 1 dl thaichili sauce 1 tbsp vinegar or 2:1 tablespoon fish sauce (or 2 teaspoons salt) 1 teaspoon turmeric for seasoning 2 teaspoons jasmine rice; food jelly;
Peel and chop the onions and ginger. Sauté them in a wok in a fair amount of water.
Add 1 litre of water and all the remaining ingredients except the prawns.
Cook the wok on low heat, stirring occasionally. Season to taste and adjust seasoning if necessary. There may be a slight sour taste. Add water if it threatens to dry out.
When the rice is cooked, add the prawns and remove the wok from the heat. Serve the shrimp rice hot.
