Fried prawns with vegetables and cashew nuts on rice

Ingredients for 1 servings:

• 150 g shrimp(s)
• 75 g basmati rice
• 75 g carrot(s)
• 1 stalk(s) celery
• ½ m.-sized onion(s)
• 75 g bell pepper(s), red
• 50 g cashew nuts
• 10 g dried mu-err mushrooms
• Salt
• 1 pinch(s) of sugar
• 1 pinch(s) black pepper, ground
• 1 packet of baking powder
• 2 tbsp flour
• ½ cup water, approx. 120 – 125 ml
• 1 tbsp sesame oil
• 2 tbsp sunflower oil
• Fat for frying, approx. 1 kg
• Water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Pour tap water over the rice in a container, stir briefly, and drain through a sieve. Repeat three times to rinse the rice. Place the rice in a saucepan with twice the amount of water, add a pinch of salt, and bring to a boil. Remove from the heat and let the rice simmer while you prepare the main course. Place the mu-err mushrooms in water. When they’re soft, rub them with your fingers until they’re clean, so the water runs clear when you change the water. Soak the cashews in water as well. Peel the carrots, quarter them lengthwise, and then dice them crosswise. Trim the celery and clean the bell peppers and chop them into small pieces. Add everything, along with the mushrooms and nuts, to a pan or wok with hot sunflower and sesame oil and fry until al dente. If the cashews weren’t salted, add a pinch of salt and a pinch of sugar, and then remove them. The result is intentionally slightly oily and tastes of sesame. Stir the flour and baking powder together into 1/2 cup of cold water and season with salt and pepper. Dip the shrimp in the flour and fry at 350°F (175°C) until the coating is browned. The shrimp should have a slightly peppery taste. Serve everything together.