Fried prawns on bulgur salad
easy
30 mins
30 mins
Ingredients
- 1 medium onion
- 5-6 Tbsp Oil
- 7-10 Tbsp Curry
- 250 g Bulgur (wheat groats)
- 2 TEASPOONS Broth
- 2 Oranges
- 1 collar Parsley
- 2 Lemons
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 1 small pomegranate
- 12 (approx. 200 g) raw peeled prawns
Directions
- 1
Peel and chop the onion, fry in 1 tbsp. hot oil. Fry 1/2 tsp curry and bulgur briefly. Stir in 400 ml water and stock. Bring to the boil, cover and simmer for 15-20 minutes (see also package instructions).
- 2
Peel oranges so that the white skin is removed. Cut out fillets between the parting skins. Wash and chop the parsley. Wash organic lemon and cut one half into slices. Squeeze the remaining lemons.
- 3
Mix 4 tablespoons of juice, salt, pepper and sugar. Fold in 3 tablespoons of oil.
- 4
Mix sauce and bulgur.
- 5
Halve the pomegranate and remove the seeds from the skin. Add to the bulgur with orange filets and parsley. Season to taste.
- 6
Wash the prawns, dab dry. Fry in 1-2 tablespoons of hot oil for about 3 minutes. Season with salt and lemon juice. Fry the lemon slices briefly. Arrange on the bulgur salad.
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