Spicy Prawns
and Vegetables from the Wok with Basmati Rice
Ingredients (for 4 Portions)
- 20 king prawns
- 1 tbsp Tabasco original (spicy-hot)
- 1 tbsp olive oil
- 1 lemon (untreated)
- 2 cm fresh ginger
- 4 stalks of celery
- 2 carrots
- 200 g mangetout or fine green beans
- 1 small fennel bulb
- 1 onion
- some fresh coriander
- 1 tbsp rapeseed oil
- 1 tbsp soy sauce
- 50 ml dry white wine
- salt, pepper
- 250 g basmati rice
Preparation
- Prepare the pot with water and salt for the rice.
- Peel the onion, cut into small cubes.
- Clean the vegetables and cut into bite-sized pieces.
- Chop the coriander and ginger.
- Grate the lemon zest.
Preparation
Add the rice to the boiling water and cook according to the instructions.
Mix the grated lemon zest, ginger, olive oil and Tabasco. Clean the prawns and marinate them in the Tabasco mixture.
Heat the oil in the wok and sauté the onion. Add the vegetables and stir-fry, stirring frequently. Deglaze with the white wine and soy sauce, season with salt and pepper. Allow the liquid to reduce and push the vegetables to the edge of the wok so that the center is clear. Fry the marinated prawns quickly on all sides, then mix with the vegetables. Add the coriander and season with salt if necessary.