John Myers
Fried Prawns with Chicory and Colorful Tomatoes
The perfect fried prawns with chicory and colorful tomatoes recipe with a picture and simple step-by-step instructions.
- 2 piece Chicory
- 12 piece Cocktail tomatoes colorful
- 0,25 piece Red chilli
- 1 piece Vanilla pod
- 3 tbsp Olive oil
- 8 piece Shrimp peeled deveined
- Juice of 1/2 lemon
- Salt and pepper to taste
- 1 pack Uncle Ben’s Express premium long grain rice
- Basil for garnish
- Wash the chicory and tomatoes. Remove the leaves from the chicory. Remove the tomatoes from the stalk and cut in half.
- Cut the chili into fine rings. Scrape the pulp from the vanilla pod.
- Heat a large pan with olive oil and fry the prawns over medium heat for about 1 – 2 minutes and turn once.
- Then add the chicory, tomatoes, chilli, vanilla pod and pulp and fry for another 2 minutes. Season everything with lemon juice, salt and pepper and season to taste.
- Heat the rice according to the instructions on the package and serve. Place the prawns and vegetables on top and garnish with basil.
- Tip 6: If you like, you can mix yogurt with a little lemon juice, olive oil, salt and pepper and serve with it.
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