Chinese vegetable pan with prawns and saffron rice

Name: Chinese vegetable pan with prawns and saffron rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 12 raw shrimps in shell (without head) approx. 225 g; 125 g Bean sprouts; 7-10 Tbsp Salt; 1 little box Saffron in threads; 200 g 10 minutes rice (Patna top long grain rice); 20 g Butter or margarine; 100 ml Asia sweet-sour sauce; 2 packages (300 g each) deep-frozen Chinese pan-fried vegetables; 2 TABLESPOONS Soy sauce; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp fresh coriander green

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

12 raw shrimps in shell (without head) approx. 225 g
125 g Bean sprouts
7-10 Tbsp Salt
1 little box Saffron in threads
200 g 10 minutes rice (Patna top long grain rice)
20 g Butter or margarine
100 ml Asia sweet-sour sauce
2 packages (300 g each) deep-frozen Chinese pan-fried vegetables
2 TABLESPOONS Soy sauce
7-10 Tbsp Cayenne pepper
7-10 Tbsp fresh coriander green

Directions

1
Wash the prawns and peel them, except for the tail fin. Cut the prawns lengthwise on the back and remove the intestines. Wash and drain the sprouts. Boil 400 ml water, 1 scant teaspoon of salt and saffron in a pot. Add rice and simmer covered over low heat for 10-12 minutes. Heat the fat in a pan and fry the prawns for about 2 minutes, turning them over. Add the sprouts, fry briefly and stir in the Asian sauce.
2
Remove from the pan. Place the vegetables in the pan without defrosting them and fry over a high heat for approx. 4 minutes. Fry over medium heat for 4-6 minutes, stirring occasionally. Finally, add the prawns and sprouts to the vegetables and warm up briefly. Season to taste with soy sauce and cayenne pepper and serve with the saffron rice. Sprinkle with coriander green and garnish as desired