Chili-sesame prawns on curry rice

Name: Chili-sesame prawns on curry rice
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 1/2 red pepper (about 100 g); 1 Spring onion; 1 TEASPOON Butter or margarine; 50 g Long grain rice; 7-10 Tbsp Salt; 7-10 Tbsp Curry; 150 ml Vegetable broth; 40 g Deep Sea Shrimps; 1 TEASPOON Oil; 1 TEASPOON Sesame; 7-10 Tbsp g; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp L

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

1/2 red pepper (about 100 g)
1 Spring onion
1 TEASPOON Butter or margarine
50 g Long grain rice
7-10 Tbsp Salt
7-10 Tbsp Curry
150 ml Vegetable broth
40 g Deep Sea Shrimps
1 TEASPOON Oil
1 TEASPOON Sesame
7-10 Tbsp g
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp L

Directions

1
Clean and wash the peppers and spring onion. Dice the bell peppers and cut the spring onion into rings. Heat the fat, sauté the vegetables for about 3 minutes, remove. Sauté rice in frying fat. Season with salt and curry. Pour in broth. Let rice swell for 15-20 minutes.
2
Mix in the prepared vegetables 5 minutes before the end of the cooking time. Wash the shrimps and dab dry. Heat oil. Fry the shrimps for 2 minutes, turning them over, and mix in the sesame seeds. Season with crushed chilli and a little lemon juice. Serve with the rice. Garnish with lime wedge, chilli pepper and mint to taste