Nasi with sugar snap peas & sweet chili prawns
Ingredients (for 4 portions)
Directions (for 4 portions)
Prepare the rice according to instructions of the package. Drain in a colander, rinse with cold water until the rice is cold and leave to drain well. In the meantime cut the spring onions into small pieces.
Heat a wok over high heat, add 2 tablespoons Conimex Wok oil and stir-fry the sugar snap peas for 1 minute. Add half of the spring onions and stir-fry for another 1 minute.
Add the vegetable mix (from the Conimex Herb Mix Nasi Special pack) and 100 ml cold water and stir-fry for 5 minutes.
Put in the mix and the spice mix (from the Conimex Herb Mix Nasi Special pack)) and stir-fry for another 3 minutes.
Heat 2 tablespoons Conimex Wok oil in a frying pan and stir-fry the prawns with the rest of the spring onions for 3 minutes. Add the Conimex Wok Sauce Sweet Chili and stir-fry for 1 minute.
Put the beansprouts and the seroendeng in the mix. Afterwards, put half of the chives in the mix. Divide the nasi between 4 plates or bowls. Put the prawns next to the nasi and sprinkle with the remaining chives.
For a nice crunch, serve the nasi with sugar snap peas & sweet chiliprawns with Conimex Prawn Crackers Naturel and add some spicy Sambal Badjak for extra heat.
The prawns can be replaced with pieces of chicken cut into 4 cm pieces. Stir-fry them a few minutes longer than the prawn.
|Nutritional values||Per portion*|
|Energy (kcal)||721.0 kcal|
|- Saturated fat||3.3 g|
|- Unsaturated fat, of which:||443.2 g|
|Trans fats||0.0 g|
* 1 portion = 100 g