John Myers
Rice, Shrimp and Vegetable Wok
The perfect rice, shrimp and vegetable wok recipe with a picture and simple step-by-step instructions.
- 150 g Basmati rice
- 0,5 tsp Salt
- 1 tsp Ground turmeric
- 200 g Greenland prawns frozen (cooked, shelled and glazed)
- 150 g 1 grüne Paprika
- 100 g 1 Zwiebel
- 3 tbsp Pomegranate seeds
- 2 tbsp Sunflower oil
- 1 tbsp Sweet soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Sherry
- 1 tsp Mild curry powder
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 tsp Instant chicken broth / alternatively 1 teaspoon glutamate
- 2 sharpen Peppermint for garnish
- Sweet chili sauce for serving
- Bring basmati rice (150 g) to the boil in water (350 ml) with salt (½ teaspoon) and turmeric 1 teaspoon), stir well, cook with the lid closed at the lowest temperature for approx. 20 minutes and allow to cool. Thaw Greenland prawns and drain well in a kitchen sieve. Clean and wash the peppers and cut into small cubes. Peel and dice the onion. Remove the pomegranate seeds (3 tbsp) from the fruit. Heat the sunflower oil (2 tbsp) in the wok, first heat the onion cubes, then the paprika cubes and finally the prawns. Fry / stir-fry. Season with sweet soy sauce (1 tbsp), dark soy sauce (1 tbsp), sherry (1 tbsp), mild curry powder (1 tsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) . Add / fold in the rice and stir-fry with it. Mix in the pomegranate seeds and season with instant chicken broth (1 teaspoon / alternatively 1 teaspoon glutamate). Serve the rice, shrimp and vegetable wok garnished with peppermint. Serve with sweet chi-lis sauce.
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