|300 g||baby bok choy|
|200 ml||coconut milk|
|120 g||basmati rice|
|70 ml||vegetable stock|
|olive oil for frying|
This light, floral white will elevate the flavours of the prawns and the coconut excellently.
Peel and chop garlic. Trim ends of baby bok choy, then halve. Wash shrimp and remove peel.
Rinse basmati rice under clear water. Heat oil in a large saucepan over medium heat and add rice. Fry for approx. 2 – 3 min. until translucent. Deglaze with coconut milk and water. Season with sugar and salt to taste and bring to a boil. Turn off heat, leaving the saucepan on the stove. Cover with lid and let steam for approx. 10 min. When rice is done, stir, place a clean kitchen towel in between saucepan and lid, and let sit for approx. 5 min.
Heat oil in a large frying pan set over medium-low heat. Fry half of the chopped garlic for approx. 1 – 2 min., then add baby bok choy. Season with salt and pepper. Deglaze with vegetable stock and cover pan with lid. Cook for approx. 3 – 4 min. or until bok choy is soft but firm to the bite.
Heat oil in a a second frying pan over medium heat and fry remaining garlic for approx. 1 – 2 min. Add shrimp to pan and season with salt and pepper. Reduce heat to medium-low and fry shrimp on both sides for approx. 15 sec. Deglaze with lemon juice. Serve shrimp with coconut rice and baby bok choy. Enjoy!