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Ingredientes
- 1/2 c. raw basmati rice rinsed
- 1Â 1/3 c. water
- 1/4 c. water
- 3 Tbsp. bottled Portuguese Sauce level measures, see tip
- 1/8 tsp sesame oil
- 1/2 Tbsp. light molasses
- 1 tsp canola oil or possibly cool pressed sesame oil
- 2/3 c. diagonally sliced celery
- 1/3 c. red bell pepper strips to 1/2 c.
- 2 x green onions minced (1/2-inch)
- Â Â healthy pinch coarsely grnd black pepper
- 1 lrg garlic clove chopped
- 1/4 c. sugar snap peas or possibly Chinese pea pods diagonally sliced (1/4-inch)
- 6 ounce peeled and deveined raw shrimp (10-12 count)
- 1 Tbsp. minced fresh cilantro
Direcciones
- 1. RICE: Cook rice to yield 2/3 c. per serving.
- 2. SAUCE: Combine the water, Portuguese Sauce, sesame oil and molasses. Set aside.
- 3. STIR FRY: Heat peanut oil in a wok or possibly large pan. Stir fry celery, pepper and onions till celery is crisp tender. Add in the garlic and sugar snaps. Stir fry till 1 to 2 min. Make space in the center of the pan and add in the shrimp; stir fry till pink and tender.
- 4. COMBINE: Stir the sauce to recombine. Remove pan from heat. Add in sauce to the pan and stril till warm; add in the cilantro and stir. Serve on bed of cooked rice.
- Quick Prawn Curry with Cilantro appears in the Curries volume of the Mini-Menu series.
- TIP - PREPARED CURRY SAUCE: If you think curry is a challenge, it does not have to set off fire alarms. It can be mild and subtle. Portuguese sauce is mild: dilute to suit your taste buds or possibly add in more curry pwdr to make it shout. Picture of Lee Kum Kee Portuguese Sauce, a Coconut Flavored Curry Sauce: http://home.lkk.com/product_details.aspcategoryid=&sauceid=18
- Description: "Stir fried celery, red bell pepper and onions with a coconut curry sauce"
- NOTES : REVIEW - Quick to prepare. Attractive presentation. We liked the balance of sweet peppers and slightly bitter celery with the shrimp and Portuguese Sauce. Super dish. Will make this again. Also recommend the Lee Kum Kee line of complete sauces for convenience and flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 403g | |
| Recipe makes 2 servings | |
| Calories 316 | |
| Calories from Fat 40 | 13% |
| Total Fat 4.48g | 6% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 129mg | 43% |
| Sodium 165mg | 7% |
| Potassium 470mg | 13% |
| Total Carbs 45.55g | 12% |
| Dietary Fiber 2.2g | 7% |
| Sugars 5.03g | 3% |
| Protein 21.57g | 35% |
