Prawns with vegetables and coriander

Name: Prawns with vegetables and coriander
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g frozen king prawns without shell; 400 g Carrots; 500 g green asparagus; 4 Spring onions; 1/2 Pot of coriander; 200 g Long grain rice; 7-10 Tbsp Salt; 1 Garlic clove; 1 walnut-sized piece of ginger tuber; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 1 TABLESPOON Honey; 1 TABLESPOON Lemon juice

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g frozen king prawns without shell
400 g Carrots
500 g green asparagus
4 Spring onions
1/2 Pot of coriander
200 g Long grain rice
7-10 Tbsp Salt
1 Garlic clove
1 walnut-sized piece of ginger tuber
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
1 TABLESPOON Honey
1 TABLESPOON Lemon juice

Directions

1
Defrost the shrimps at room temperature. Peel, wash and slice the carrots. Wash asparagus, cut off woody ends. Cut the stalks into thirds. Clean and wash spring onions and cut into rings.
2
Wash the coriander, shake dry, pluck leaves from the stems and chop, except for something to garnish. Cook rice in boiling salted water according to instructions on the packet. Peel garlic and ginger and cut into fine cubes.
3
Wash and drain the prawns. Heat 1 tablespoon of oil in a frying pan. Fry the asparagus and carrots briefly. Add spring onions, garlic and ginger. Add 150 ml water. Season to taste with salt, pepper and honey.
4
Remove the vegetables and keep them warm. Heat 1 tablespoon of oil in a frying pan. Fry the prawns for about 4 minutes, turning them over. Fold in coriander. Season with salt, pepper and lemon juice. Arrange rice, vegetables and prawns.
5
Garnish with coriander.