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Rice Pan with Prawns and Pineapple

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Rice Pan with Prawns and Pineapple

The perfect rice pan with prawns and pineapple recipe with a picture and simple step-by-step instructions.

  • 200 g Basmati rice
  • Salt
  • Ginger
  • 2 Garlic cloves chopped
  • 600 g Shrimp
  • 2 tbsp Sesame oil
  • 1 tbsp Curry
  • 1 tsp Turmeric spice
  • 0,5 tsp Chili
  • 0,25 tsp Ground caraway
  • 0,5 tsp Coriander spice
  • 1 Can Pineapple
  • 3 tbsp Lime juice
  • 350 ml Coconut milk
  1. Bring the rice to the boil with 400 ml salted water, cover and cook for 15 minutes over a low heat. In the meantime, peel and chop the ginger and garlic. Rinse the prawns and pat dry. Heat the sesame oil in a wok or pan. Fry the prawns, garlic and ginger while stirring. Add the spices, sweat and deglaze with lime juice.
  2. Pour in the coconut milk. Stir in the cooked rice and the drained pineapple pieces. Bring to the boil and simmer for about 5 minutes. Season again to taste and serve. Enjoy your meal!
Dinner
European
rice pan with prawns and pineapple

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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