Fried Prawns with Chicory and Colorful Tomatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 4 mins |
| Total Time | 19 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicory
- 12 cocktail tomatoes, colored
- 0.25 ¼ chilli pepper (s), red
- 1 vanilla pod (s)
- 3 tablespoon olive oil
- 8 shrimp (s), ready to cook
- 0.5 ½ lemon (s), add the juice
- salt and pepper
- 1 pck. Uncle Ben’s Express long grain rice
- Basil for garnish
Print Recipe
Pin Recipe Instructions
- Wash the chicory and tomatoes. Remove the leaves from the chicory. Remove the tomatoes from the stalk and cut in half. Cut the chilli into fine rings. Scrape the pulp from the vanilla pod.
- Heat a large pan with olive oil and fry the prawns over medium heat for about 1 to 2 minutes, turning once. Then add the chicory, tomatoes, chilli, vanilla pod and pulp and fry for another 2 minutes. Season everything with lemon juice, salt and pepper and season to taste.
- Heat and serve rice according to package instructions.
- Place the prawns and vegetables on top and garnish with basil.
- Tip:
- If you like, you can mix yoghurt with a little lemon juice, olive oil, salt and pepper and serve with it.
- Per serving 25 g E, 18 g F, 45 g KH = 456 kcal (1927 kJ)
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