rice table

Name: rice table
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 TABLESPOONS Coconut Flakes; 1 Garlic clove; 150 g Fresh cream; 2 TABLESPOONS Lime juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 glass (140 ml) Mango Chutney; 1 TABLESPOON pickled green pepper; 12 ready-to-cook shrimp tails; 7-10 Tbsp some lemon leaves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Sesame oil or sunflower oil; 2 (approx. 500 g) Chicken filets; 250 g Basmati & Thai rice mixture; 7-10 Tbsp Salt; 2 packages (300 g each) deep-frozen Chinese pan-fried vegetables; 100 ml Asian sauce; 2 TABLESPOONS Soy sauce; 1/2 TEASPOON Five-spice powder; 7-10 Tbsp wooden skewers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 TABLESPOONS Coconut Flakes
1 Garlic clove
150 g Fresh cream
2 TABLESPOONS Lime juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 glass (140 ml) Mango Chutney
1 TABLESPOON pickled green pepper
12 ready-to-cook shrimp tails
7-10 Tbsp some lemon leaves
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Sesame oil or sunflower oil
2 (approx. 500 g) Chicken filets
250 g Basmati & Thai rice mixture
7-10 Tbsp Salt
2 packages (300 g each) deep-frozen Chinese pan-fried vegetables
100 ml Asian sauce
2 TABLESPOONS Soy sauce
1/2 TEASPOON Five-spice powder
7-10 Tbsp wooden skewers

Directions

1
Lightly roast the coconut flakes in a pan without fat. Peel garlic and press it through a garlic press. Mix crème fraîche, lime juice, garlic and coconut flakes. Season to taste with salt and pepper. Mix chutney and green peppercorns.
2
Wash the prawns and dab them dry. Put two prawns with some lemon leaves on wooden skewers. Wash the chicken meat as well and pat dry. Cut into thin oblong strips and put them on wooden skewers in a wavy shape. Fry the skewers briefly one after the other in hot oil on both sides. Season with salt and pepper. Cook rice in plenty of boiling salted water for about 10 minutes and drain. Put the vegetables in a pan without defrosting them and fry them for 3-5 minutes at high heat. Then stir-fry over medium heat for 4-6 minutes.
3
Season with salt and pepper. Cook rice in plenty of boiling salted water for about 10 minutes and drain. Put the vegetables in a pan without defrosting them and fry them for 3-5 minutes at high heat. Then stir-fry over medium heat for 4-6 minutes. Stir the Asian sauce into one half of the vegetables. Season the other half with soy sauce and five spice powders