Summary

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

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Instructions

1. 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.
2. 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.
3. Add the almonds, raisins and chopped eggs to the sauce and mix everything with the rice.
4. This crab rice goes wonderfully with turkey schnitzel or steaks or as a main course with a mixed salad.