Fried rice wok with coconut-shrimp skewer

AUTHOR
Lenora Decker
DIFFICULTY
very easy
RATING
4 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 200 g Basmati Rice
  • 7-10 Tbsp Salt
  • 1 package (300 g) frozen shrimps
  • 2 red peppers
  • 1 collar Spring onions
  • 1 small romaine lettuce
  • 7 TABLESPOONS Oil
  • 4 Eggs (size M)
  • 2-3 TABLESPOONS Soy sauce
  • 7-10 Tbsp Juice of 1 lime
  • 7-10 Tbsp Chili Flakes
  • 75 g Coconut flake
  • 50 g Panko (Japanese bread flakes)
  • 20 g Wasabi peanuts
  • 6–8 wooden skewers

Directions

  1. 1

    Prepare rice in boiling salted water according to package instructions. Drain the rice, put it in a sieve and let it cool down completely (it is best to prepare the rice the day before).

  2. 2

    Remove the prawns from the packaging and rinse the glaze with lukewarm water. Defrost in a sieve at room temperature for about 1 hour.

  3. 3

    Clean, wash and cut the peppers into pieces. Leek onions clean, wash and cut into rings. Clean, wash and drain the salad and cut into strips.

  4. 4

    Heat 2 tablespoons of oil in a wok or large pan with a high rim. Fry the peppers for 3-4 minutes while turning. Add rice and fry for about 6 minutes. Beat 3 eggs and whisk with soy sauce.

  5. 5

    Add the egg mixture to the rice and let it set for 1-2 minutes while stirring. Remove the wok or pan from the heat, loosely mix in the salad leaves and spring onions. Season to taste with lime juice and chilli.

  6. 6

    Keep fried rice warm.

  7. 7

    Rinse the prawns and pat them dry. Whisk 1 egg and 1 pinch of salt. Mix grated coconut and panko. Roll prawns first in egg, then in the coconut mixture. Put 3 prawns on each wooden skewer.

  8. 8

    Heat 5 tablespoons of oil in a second large frying pan. Fry the prawns for 1-2 minutes, turning them over and taking them out. Chop the wasabi nuts. Arrange fried rice with prawn skewers, sprinkle with nuts.

Nutrition Facts

KCAL
680 kcal
CARBS
60 g
FATS
36 g
PROTEINS
31 g