Prawns in yoghurt sauce

Name: Prawns in yoghurt sauce
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 Carrot (approx. 100 g); 2 Spring onions; 40 g Rice; 7-10 Tbsp salt, white pepper, sugar; 6 peeled and cooked; 7-10 Tbsp Prawns; 1/2-1 Garlic clove; 1 tsp (5 g) Oil; 2-3 TEASPOONS Lemon juice; 1/2 TEASPOON Vegetable broth; 2-3 TEASPOONS sauce thickener; 3 TABLESPOONS Skimmed milk yoghurt

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 Carrot (approx. 100 g)
2 Spring onions
40 g Rice
7-10 Tbsp salt, white pepper, sugar
6 peeled and cooked
7-10 Tbsp Prawns
1/2-1 Garlic clove
1 tsp (5 g) Oil
2-3 TEASPOONS Lemon juice
1/2 TEASPOON Vegetable broth
2-3 TEASPOONS sauce thickener
3 TABLESPOONS Skimmed milk yoghurt

Directions

1
Peel, wash and thinly slice the carrot. clean, wash and cut spring onions into fine rings
2
Put the rice in about 1/8 l boiling salted water. Cover and let it swell at low heat for about 15 minutes. Add carrot and half spring onions and cook for about 10 minutes
3
Rinse the prawns and pat dry. Peel garlic and dice finely or press through. Heat the oil in a coated pan. Fry the prawns for 1-2 minutes on each side. Add garlic and fry briefly. Remove the prawns
4
Deglaze the meat with 100 ml water and lemon juice. Stir in stock and bring to the boil. Bind with sauce thickener. Stir in yoghurt. Do not let it boil any more! Season with salt, pepper and sugar. Put the prawns back into the sauce. Heat briefly. Serve everything. Sprinkle the rest of the spring onions over it