Pandan rice with prawns and lemon

Ingredients (for 4 portions)

  • 350 g pandan rice
  • 2 tbsps soy sauce
  • 1 pack Conimex Herb Mix Nasi Special
  • 6 spring onions
  • ½ lemon
  • 2 tbsps Conimex Wok Oil
  • 200 g of cooked and peeled prawns
  • 4 tbsps seroendeng

Directions (for 4 portions)

Prepare the rice according to instructions on the package in plenty of water with a tablespoon of soy sauce.

Soak the vegetable mix (from the Conimex Herb Mix Nasi Special pack) for at least 10 minutes in 100 ml of hot water. Wash and cut the spring onions into slanted rings. Grate the yellow part of the rind of 1 lemon. Heat a large wok on high heat, pour in 2 tablespoons Conimex Wok Oil and stir-fry the spring onions with 1 tablespoon lemon zest for ½ minute.

Put the soaked vegetable mixture, the prawns, the still warm rice and the spice mix (from the Conimex Herb Mix Nasi Special pack) in the mix and stir-fry for a few minutes.

Squeeze the lemon over the rice and mix to taste with seroendeng and 1 tablespoon of soy sauce for extra taste. Serve the rice immediately.

Serving suggestion

Serve pandan rice with prawns and lemon with Conimex Sambal Manis and Conimex Sweet Soy Sauce for extra flavour and spice.

Variations

Replace the cooked prawns with 20 peeled jumbo raw prawns and stir-fry in the hot oil for 2 minutes. Afterwards add the spring onions and lime zest instead of lemon zest. Season the rice with lime juice, seroendeng and soy sauce. Sprinkle 2 tablespoons of finely chopped coriander over the dish.

Nutritional values Per portion*
Energy (kcal) 458.0 kcal
Proteins 19.6 g
Sugar 0.8 g
Fibres 2.0 g
Fats: 9.1 g
- Saturated fat 1.6 g
- Unsaturated fat, of which: 0.4 g
Trans fats 0.0 g
Cholesterol 94.5 mg
Sodium 646.9 mg

* 1 portion = 100 g