Rice Pan with Prawns and Avocado

First, the rice is cooked. To do this, it is washed thoroughly under running cold water and then brought to a boil in a saucepan with 2 cups of water and a little salt. As soon as it boils, turn off the stove, put the lid on and forget about the rice. It is then ready at some point without starting and without it having to drain, it is just perfect.

Then clean the green beans and cut into 4 - 5 cm long pieces and blanch them in boiling salted water for about 4 - 5 minutes and then immediately rinse them in cold water. Cut the spring onions into thin rings.

Rub the orange peel and then peel the orange with a knife so that no white skin can be seen and then cut out the fillets with a very sharp knife, catching the juice.

Finely grate the garlic cloves and cut the chilli pepper into fine rings. Peel and dice the avocado and drizzle with a little lemon juice. Thoroughly devein the prawns, wash them well and pat dry.

Heat some oil in a pan and fry the prawns over medium heat for 2 minutes, seasoning with curry and salt. The amount and the spiciness of the curry can be determined by everyone, making sure that a chilli pepper is added. Then remove the prawns and set aside.

Add a little more oil to the pan and fry the rice, garlic, chilli and half of the spring onions for about 4 - 5 minutes. Then add the beans, prawns and oranges and fry for about 2 minutes. Then add the avocado and season with salt and pepper and to serve, sprinkle with the remaining spring onions and the orange zest.

“In the German trade you will mainly find the most common type Fuerte worldwide, a pear-shaped avocado with a medium green skin and light yellow flesh that is greenish towards the edge. Fuerte weighs between 250 and 400 grams, whereas in other countries, mainly the USA and France, hatred dominates. The Hass avocado is not a purposeful breeding, but a random mutation. The Californian Rudolph Hass found the tree in his garden in the 1930s. All of today's Hass avocado trees, which are grown in Israel, California, Mexico, Chile and Spain, descend from this one tree. The Hass is smaller than the Fuerte, rounded and has a thick, warty shell. You can recognize their maturity by the fact that the skin turns dark purple, as well as by touching it. It weighs between 140 and 350 grams. ”Source: Wikipedia