Black rice with shrimp

Ingredients for 2 servings:

• 200 g rice, black
• 150 g shrimp(s) (Black Tiger shrimp)
• 150 g sugar snap peas, frozen
• 10 small tomatoes, red and yellow
• 50 ml oil for frying
• 100 ml oil
• 10 g ginger
• 2 garlic cloves
• 1 tsp curry powder
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

For the marinade, put the oil in a bowl. Grate the ginger, press in the garlic, and add the curry powder. Season generously with salt and pepper. Toss the prawns with the marinade and let them stand for at least 1 hour. Cook the rice according to the package instructions. Soak the snow peas in hot water for about 6 minutes. Drain. Wash and dry the tomatoes. Heat 50 ml of oil in a pan. Add the prawns with the marinade and fry for about 1 minute on each side. Add the snow peas and tomatoes and fry everything for 2 minutes. Toss occasionally. Season with salt and pepper. Arrange the rice on a plate and top with the prawns, vegetables, and cooking oil.