Chilli Garlic Prawn Rice

• Cook white/basmati rice (if using raw regular rice instead of shirataki) for 30-35 minutes

Nutrition values are AI-estimated based on ingredients.

• 15-20 peeled garlic cloves
• 1.5 tablespoons Kashmiri chilli powder
• 2 tsp coriander powder
• 1/2 teaspoon salt
• Splash of water
• 1 tbsp oil
• 1/2 teaspoon mustard seeds
• 5-7 fresh green curry leaves
• 1 large red onion, sliced
• 150-200g small, cleaned, diced raw prawns
• 2-3 cups cooked shirataki rice
• Salt to taste
• Handful of fresh, chopped green cilantro
• 1.5 tbsp lemon juice

1. 1Pound 15-20 peeled garlic cloves with 1.5 tablespoons Kashmiri chilli powder, 2 tsp coriander powder, 1/2 teaspoon salt, and a splash of water into a coarse, fiery red paste.
2. 2Heat 1 tbsp oil in a pan and splutter 1/2 teaspoon mustard seeds.
3. 3Add 5-7 fresh green curry leaves and 1 large sliced red onion, then sauté until the onion turns golden brown and slightly translucent.
4. 4Add the red chilli garlic paste to the pan, mix well, and cook on a medium flame for 3-4 minutes until the raw smell disappears and the oil separates.
5. 5Add 150-200g diced prawns and salt to taste, then stir-fry on a high flame for about one minute until they turn opaque and pinkish-orange.
6. 6Add 2-3 cups cooked shirataki rice to the pan and vigorously mix with the prawn and spice mixture until all ingredients are well combined and the rice grains are uniformly coated.
7. 7Take the pan off the heat.
8. 8Garnish with a handful of fresh, chopped green cilantro and 1.5 tbsp lemon juice, then stir to integrate.
9. 9Serve hot directly from the pan.

These instructions are our analysis of the original video. Watch on YouTube →