Spicy tomato rice with prawns and spring onions

Name: Spicy tomato rice with prawns and spring onions
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 collar Spring onions; 2 TABLESPOONS Oil; 200 g 5-minute flash rice; 20 prawns ready to cook (à approx. 10 g); 1-2 TABLESPOONS Lemon juice; 300 g Whole milk yoghurt; 7-10 Tbsp salt, white pepper; 1 Bag of tomato soup; 7-10 Tbsp Cayenne pepper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 collar Spring onions
2 TABLESPOONS Oil
200 g 5-minute flash rice
20 prawns ready to cook (à approx. 10 g)
1-2 TABLESPOONS Lemon juice
300 g Whole milk yoghurt
7-10 Tbsp salt, white pepper
1 Bag of tomato soup
7-10 Tbsp Cayenne pepper

Directions

1
Clean, wash and chop the spring onions. Sauté half in 1 tbsp. oil in a pot. Steam rice in it until transparent. Stir in about 1 l water, bring to the boil. Simmer for about 3 minutes.
2
Rinse the shrimps under cold water and dab dry with kitchen paper. Sprinkle with lemon juice
3
and let it steep for a short time. Season yoghurt with salt and pepper
4
Stir the tomato soup into the rice, cover and simmer for about 5 minutes. Heat 1 tablespoon of oil in a large frying pan. Fry the prawns for 2-3 minutes, turning them over
5
Add the rest of the spring onions, fry briefly and season. Season rice with cayenne pepper and salt. Arrange on plates with prawns and yoghurt