exotic flavor to rice throughout Eastern Europe, just perfect to enjoy warm, in the early days of warm weather.
INGREDIENTS 300 gr. Thai rice bonnet
generous 3 tablespoons curry powder 1 red onion
1 clove garlic 300g
. beans
15/20 shrimp peeled medium-sized
1 teaspoon fish sauce (optional) 1 small glass of milk
flour 1 tablespoon juice of 3 limes
pepper to taste Boil the beans and prawns (the first for 15 min, the second by 10).
boiled the rice and cool them with cold water to stop cooking.
sliced \u200b\u200bthe onion and fry together with the clove of garlic in a tablespoon of olive oil (if you have to sesame is perfect, otherwise the age is fine).
drain the shrimp and beans, these should be cut to a length of 1 cm. saute in the pan with both the onion over high heat for about 12 min. then add the fish sauce (or a splash of white wine), sprinkle with curry powder and reduce the heat.
add flour, toast two minutes and add milk.
simmer to thicken and turn off the heat.
add the cold rice, stir well and place in serving dishes.
seasoned with lime juice and pepper.
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