Fried prawns with coconut rice

Name: Fried prawns with coconut rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2-3 go. tablespoon grated coconut; 200-250 g Basmati Rice; 7-10 Tbsp salt, white pepper; 16-20 raw shrimps (without shell; approx. 400 g); 1-2 Federation Spring onions; 1 TABLESPOON butter/margarine; 1 TEASPOON Vegetable broth (instant); 125 g Garlic-; 7-10 Tbsp Crème-fraîche; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Lemon and coconut-; 7-10 Tbsp Chips

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2-3 go. tablespoon grated coconut
200-250 g Basmati Rice
7-10 Tbsp salt, white pepper
16-20 raw shrimps (without shell; approx. 400 g)
1-2 Federation Spring onions
1 TABLESPOON butter/margarine
1 TEASPOON Vegetable broth (instant)
125 g Garlic-
7-10 Tbsp Crème-fraîche
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Lemon and coconut-
7-10 Tbsp Chips

Directions

1
Put coconut and rice in 1/2 l boiling salted water and simmer covered for about 20 minutes
2
Wash and dab the prawns. Along the back
3
and pull out the dark intestine. Clean and wash spring onions and cut them into fine rings
4
Heat the fat. Fry the prawns in it for about 2 minutes on each side. Season and take out
5
Sauté the spring onions briefly in the hot frying fat. Deglaze with 1/4 l water, bring to the boil. Stir in broth, crème fraîche and sauce thickener, bring to the boil briefly. Season to taste with salt and pepper. Heat prawns in the sauce. Serve with coconut rice. Garnish with lemon and coconut chips if desired
6
You can also cook the rice in coconut milk (tin) or dissolve solid coconut cream in cooking water