Prawn Curry with Edamame and Cauliflower

Preparation method

• Cook the rice in the rice cooker according to instructions.
• Fry prawns and cauliflower florets one after the other with a little rice oil in a hot wok, then remove from the wok and put aside.
• Fry the onions, garlic and chilli and add the curry sauce and bring to the boil.
• Add edamame and cauliflower one after the other and simmer for about 1 minute, add the prawns at the end and cook briefly. If desired, season to taste with the oyster sauce.
• Now serve, garnish with the coriander, the mung beans sprouts and enjoy while it's hot!

Ingredients

• 1 head cauliflower, divided into florets
• 3 red onions, cut into strips
• 2 cloves garlic, finely diced
• 1 chili pepper, thin slices
• 1 bunch coriander, coarsely chopped
• 500 g Edamame Golden Turtle for Chefs™ (Art. 60620)
• 1 l yellow curry sauce Golden Turtle for Chefs™ (Art. 60425)
• 500 g jasmine rice Golden Turtle for Chefs™ (Art. 60151/60155/60161)
• 50 ml rice oil Golden Turtle for Chefs™ (Art. 60354)
• 1kg prawns 26/30
• 200g mung beans sprouts, for garnish
• Oyster sauce Golden Turtle for Chefs™ (Art. 60304), to taste

Useful information

Costs p. portion: €2.50 Preparation time: 20-30 min Accessories: cutting board, knife, saucepan, wok or pan, rice cooker

Allergenes

Crustaceans