Fried rice with coconut-shrimp skewers

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Rinse frozen shrimps with lukewarm water and defrost in a sieve. For the fried rice, cook rice in 400 ml boiling salted water according to the instructions on the packet. Pour rice into a sieve, allow to cool completely (rice is best prepared the day before).

2. 2

   Clean, wash and seed the peppers and cut them into pieces of about 1 cm. Leek onions clean, wash, cut into rings. Clean, wash, shake dry and cut into thin strips.

3. 3

   Heat 2 tablespoons of oil in a wok or large pan with a high rim. Sauté the peppers for about 3 minutes while turning. Add rice and fry for about 6 minutes. Whisk 3 eggs and soy sauce in a bowl.

4. 4

   Add egg and soya mix to the rice. Stir and allow to set for 1-2 minutes. Remove the wok or pan from the stove. Loosely mix in spring onions and salad strips. Season to taste with lime juice, chilli flakes and salt.

5. 5

   Keep fried rice warm.

6. 6

   For the coconut shrimps, dab thawed shrimps dry with kitchen paper. Whisk 1 egg with 1 pinch of salt in a deep plate. Mix the grated coconut and pancakes in a deep plate. First pull the prawns through the egg, let them drip off slightly.

7. 7

   Then roll in the coconut crumb mixture. Place breaded prawns on a plate. Heat 5 tablespoons of oil in a second large pan. Fry the prawns in portions for 1-2 minutes while turning. Turning works well with two forks.

8. 8

   Remove the prawns. Put 2 prawns on each wooden skewer. Fill the fried rice into small bowls. Chop the nuts coarsely if necessary. Sprinkle the rice on top. Serve with skewers.