2 Portions | Preparation time 20 min
100 g of jasmine rice
225 g of frozen shrimps
2 cloves of garlic
1 chilli pepper
1 tbsp of curry paste
150 ml of white dry wine
½ lemon for juice
1 tbsp / black cumin
1 spring onion with leaves
1 tbsp / olive oil
Boil jasmine rice in salted water in 12 min.
While the rice is cooking, we prepare the shrimp. Peel the shallot and cut into small cubes. Peel and crush garlic cloves in a press.
Wash the chilli pepper and chop it finely. Wash and drain shrimps. I suggest using frozen, peeled. Peel the mango and cut into 3 cm pieces.
Wash the bubble and chop it finely.
Warm-up olive oil in a frying pan. Then add shallot and chilli pepper. When we add glass, we add garlic. After about a minute, add the shrimp. Fry the shrimps until they are slightly golden.
Then add chopped mango and curry paste. Fry for a moment and add white wine and lemon juice. Fry until the wine evaporates slightly, approx. 5 min.
After this time, add cooked rice and black cumin.
Season with salt and pepper and stew for 2 minutes.
Shrimps and rice are put on plates and sprinkled with spring onions and coriander.