Crab on curry rice

Ingredients for 1 servings:

• ½ red bell pepper(s)
• 1 spring onion(s)
• 1 tsp butter / margarine
• 50 g rice (long grain rice)
• curry
• 150 ml vegetable stock
• Salt
• 40 g crabs (deep-sea crabs)
• 1 tsp oil
• 1 tsp sesame seeds
• 1 pinch of chili pepper(s)
• lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and wash the bell peppers and dice them. Wash and trim the spring onions and slice them into rings. Heat the fat in a pan. Sauté the vegetables for about 3 minutes and then remove. Sauté the rice in the frying fat. Sprinkle with 1/2 teaspoon of curry powder and sweat. Pour in the vegetable stock and bring to a boil. Cover the rice and let it swell over low heat for 15-20 minutes. Stir in the spring onions and bell peppers about 5 minutes before the end of the cooking time. Season with salt and curry powder. Wash the crabs and pat dry. Heat the oil. Fry the crabs for about 2 minutes, turning occasionally. Stir in the sesame seeds. Season with chili and a little lemon juice. Arrange the sesame chili crabs on top of the rice. Serve garnished with lime juice, chili pepper, and mint, if desired.