Crab-rice
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g shrimp, frozen
- 0.5 ½ lemon (s), add the juice
- 250 g rice (lon rain rice)
- 2 liters water
- 1 tablespoon raisins
- 1 onion (s)
- 30 g butter
- 2 teaspoons curry powder
- liter ⅛ meat broth, hot (from cubes)
- 5 tablespoon heavy cream
- salt and pepper
- 2 tablespoon almond (s), (pens)
- 2 egg (s), hard-boiled
Print Recipe
Pin Recipe Instructions
- Thaw the shrimps, drizzle with lemon juice, cook the rice in salted water for 20 minutes, pour onto a sieve, rinse with cold water, place warm in the oven.
- Heat the butter, roast the chopped onion until light brown, stir in the curry powder and pour the meat stock on it, cook for 3 minutes, add the cream and the drained shrimps, pepper, bring to the boil once, remove from the plate.
- Add the almonds, raisins and chopped eggs to the sauce and mix everything with the rice.
- This crab rice goes wonderfully with turkey schnitzel or steaks or as a main course with a mixed salad.
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