Rice fritters with avocado and prawns

Name: Rice fritters with avocado and prawns
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 175 g Long grain rice; 7-10 Tbsp Salt; 2 ripe avocados (about 250 g each); 1 TABLESPOON Lemon juice; 2 Tomatoes; 1 tabasco splash; 7-10 Tbsp Pepper; 1 collar Parsley; 2 Eggs (size M); 3-4 Tbsp Oil; 1 Garlic clove; 12 Shrimps (with tail; without shell); 7-10 Tbsp Lemon wedges

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

175 g Long grain rice
7-10 Tbsp Salt
2 ripe avocados (about 250 g each)
1 TABLESPOON Lemon juice
2 Tomatoes
1 tabasco splash
7-10 Tbsp Pepper
1 collar Parsley
2 Eggs (size M)
3-4 Tbsp Oil
1 Garlic clove
12 Shrimps (with tail; without shell)
7-10 Tbsp Lemon wedges

Directions

1
Cook the rice in boiling salted water for 20 minutes. In the meantime cut avocados in half, remove seeds. Peel avocado and, except for 3 slices for garnishing, cut into pieces and sprinkle with lemon juice. Mash with a fork. Clean and wash the tomatoes, quarter them and remove the seeds. Cut the flesh into small cubes and stir into the avocado cream.
2
Season with salt, tabasco and pepper. Drain rice, rinse cold and put into a bowl. Wash parsley, chop finely and mix into the rice. Stir in eggs and season with salt and pepper. Heat 2-3 tablespoons of oil in portions in a coated pan. Fry 12 small rice fritters from the rice and keep them warm. Peel garlic and chop finely. Heat the remaining oil in a frying pan. Fry the prawns in it. Add garlic and fry briefly. Season with salt and pepper.
3
Fry 12 small rice fritters from the rice and keep them warm. Peel garlic and chop finely. Heat the remaining oil in a frying pan. Fry the prawns in it. Add garlic and fry briefly. Season with salt and pepper. Serve rice fritters with avocado cream and prawns together. Garnish with lemon, avocado wedges and parsley