Fried scampi with coconut rice

Name: Fried scampi with coconut rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 30 g Coconut flake; 200 g Basmati rice; 7-10 Tbsp Salt; 20 (approx. 750 g) raw scampi, without head in shell; 250 g Spring onions; 25 g Butter or margarine; 7-10 Tbsp Pepper; 1/4 l Vegetable broth (instant); 125 g Knoblauch Fresh cream; 1-2 TABLESPOONS sauce thickener; 20 thin slices of lemon; 4 tablespoons (approx. 12 g) roasted coconut chips; 7-10 Tbsp Parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

30 g Coconut flake
200 g Basmati rice
7-10 Tbsp Salt
20 (approx. 750 g) raw scampi, without head in shell
250 g Spring onions
25 g Butter or margarine
7-10 Tbsp Pepper
1/4 l Vegetable broth (instant)
125 g Knoblauch Fresh cream
1-2 TABLESPOONS sauce thickener
20 thin slices of lemon
4 tablespoons (approx. 12 g) roasted coconut chips
7-10 Tbsp Parsley

Directions

1
Lightly roast the grated coconut in a pot. Add 1/2 litre of water and bring to the boil. Add rice and salt, cover and let it swell at low heat for about 20 minutes. In the meantime, remove the scampi from their skin, except for the tail, and remove the intestines.
2
Clean and wash spring onions and cut them diagonally into rings. Heat the fat in a pan and fry the scampi for approx. 5 minutes, turning them over. Season with salt and pepper and keep warm. Fry the spring onions briefly in hot frying fat, add stock and garlic crème-fraîche.
3
Bring to the boil, stir in the sauce thickener and bring to the boil again briefly. Season to taste with salt and pepper and spread on 4 plates. Place coconut rice in the middle of the plate and arrange the scampi with a slice of lemon around each rice.
4
Sprinkle with coconut chips as desired and serve garnished with parsley.