Summary

Ingredients

• 200 g shrimp (s), frozen
• 1 cup rice
• 3 cm ginger root, fresh
• 2 cloves garlic)
• 0.5 ½ onion (s), red
• 1 chilli pepper (s)
• 1 jar mung bean seedlings
• turmeric
• salt
• pepper
• 500 ml coconut milk
• 2 teaspoons oil, for the pan
• water

Print Recipe Pin Recipe

Instructions

1. Thaw the prawns. Peel the garlic and ginger and chop finely. Core the chilli pepper and cut into rings. Heat a little oil in each of 2 pans, then add half of the ginger, garlic, chilli pepper and turmeric to both pans. Add the prawns to a pan, fry them and then deglaze with coconut milk. Reduce and season with salt and pepper.
2. Prepare the rice in the other pan like a risotto, so keep adding water until it is over cooked (the rice takes about 15-20 minutes). Add the mung bean seedlings 5 minutes before the end of the cooking time and season with salt and pepper.
3. Arrange the rice and sauce in a deep plate and garnish with sliced red onions.