Rice crab pan

Name: Rice crab pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 200 g Sweet peas; 100 g Shrimps; 1/2 bunch Spring onions; 20 g Butter or margarine; 1-2 TEASPOONS Curry powder Madras; 200 g frozen peas; 100 ml White wine; 7-10 Tbsp Pepper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
200 g Sweet peas
100 g Shrimps
1/2 bunch Spring onions
20 g Butter or margarine
1-2 TEASPOONS Curry powder Madras
200 g frozen peas
100 ml White wine
7-10 Tbsp Pepper

Directions

1
Soak the rice in 400 ml boiling salted water for about 20 minutes. Clean, wash and possibly chop the sugar snap peas. Cook in boiling salted water for 8-10 minutes. Drain the sugar snap peas and let them drain well. Rinse shrimps cold and pat dry. Clean and wash spring onions. Chop spring onion white, cut green into rings.
2
Sauté the spring onion white in hot fat until transparent. Dust with curry. Add rice and mix well. Add sugar snap peas, peas and shrimps and fry together for about 5 minutes, turning. Pour on wine, bring to the boil briefly. Season to taste with salt and pepper. Arrange on plates, sprinkle with spring onion rings