Shrimp with baby bok choy and coconut rice

Shrimp with baby bok choy and coconut rice

Based on 14 ratings

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
12 shrimp
300 g baby bok choy
200 ml coconut milk
120 g basmati rice
3 cloves garlic
50 ml water
¼ tsp sugar
70 ml vegetable stock
½ lemon (juice)
olive oil for frying
salt
pepper
Metric
Imperial

Utensils

  • large frying pan with lid
  • kitchen towel
  • large frying pan
  • large saucepan with lid
  • citrus press
  • cutting board
  • knife

Enjoy with

Gewürztraminer
This light, floral white will elevate the flavours of the prawns and the coconut excellently.

Nutrition per serving

Cal
630
Protein
56g
Fat
20g
Carb
56g

Step 1/4

Peel and chop garlic. Trim ends of baby bok choy, then halve. Wash shrimp and remove peel.
  • 3 cloves garlic
  • 300 baby bok choy
  • 12 shrimp
  • cutting board
  • knife

Peel and chop garlic. Trim ends of baby bok choy, then halve. Wash shrimp and remove peel.

Step 2/4

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.
  • 120 basmati rice
  • 200 ml coconut milk
  • 50 ml water
  • ¼ tsp sugar
  • olive oil for frying
  • salt
  • kitchen towel
  • large saucepan with lid

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.

Step 3/4

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.
  • 300 baby bok choy
  • 70 ml vegetable stock
  • olive oil for frying
  • salt
  • pepper
  • large frying pan with lid
  • cutting board
  • knife

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.

Step 4/4

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!
  • 12 shrimp
  • ½ lemon
  • olive oil for frying
  • salt
  • pepper
  • large frying pan
  • citrus press

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!