Curry prawns with pilaf rice are a delicious Eastern-inspired appetizer. The prawns are cooked in a creamy curry sauce and served with aromatic pilaf rice. This dish is perfect for those who love exotic flavors and want to surprise their guests with a refined and tasty recipe. Give it a try!
Pour the rice into a saucepan, cover it with 200 g of hot water and flavor it with half an onion studded with a clove, a bay leaf, and a pinch of salt
Bake the rice in a preheated oven at 200 degrees, cover it, and let it cook until it has absorbed all the water
Boil the artichokes in slightly salted water
In the meantime, chop half a shallot together with the leek and sauté them in butter
Add the prawns, salt them, and sauté over high heat, then deglaze with half a ladle of hot water
Keep the preparation on the heat for 1 minute then season with half a tablespoon of curry; mix and turn off the flame
On a plate, arrange the rice, the drained prawns, and the boiled artichoke wedges
Drizzle with the cooking juices of the seafood and serve, garnishing the plate as desired
Pan
Saucepan
Knife
Italy
| Energy (kcal) | 125.82 |
| Carbohydrates (g) | 18.35 |
| of which Sugars (g) | 2.17 |
| Fat (g) | 2.42 |
| of which Saturates (g) | 1.28 |
| Protein (g) | 7.6 |
| Fiber (g) | 2.3 |
| Sale (g) | 0.11 |
