🍽️ Curry Rice with Shrimp

Name: Curry Rice with Shrimp
Total time: 30 min
Yield: 4 servings
Ingredients: 400 ml vegetable broth; 1 tsp curry powder; salt; 200 g basmati rice; 350 g shrimp tails (peeled and deveined); 1 egg white; 2 tbsp white bread crumbs; 1 dash lemon juice; pepper; 2 tbsp vegetable oil (for frying); sour cream horseradish (for garnish)

365 kcal · 30 min · 4 servings

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Ingredients

400 ml vegetable broth
1 tsp curry powder
salt
200 g basmati rice
350 g shrimp tails (peeled and deveined)
1 egg white
2 tbsp white bread crumbs
1 dash lemon juice
pepper
2 tbsp vegetable oil (for frying)
sour cream horseradish (for garnish)

Instructions

1. Bring the broth together with the curry and a pinch of salt to a boil. Rinse the rice under cold water, add it to the boiling broth, and let it swell covered for about 20 minutes.
2. Rinse the shrimp, pat them dry, and cut them into coarse cubes. Finely chop the meat in a blender or food processor. Mix in the egg white and add enough breadcrumbs until the mixture is easy to shape. Season with salt, lemon juice, and pepper, and form 4 patties from it.
3. Then fry the patties in hot oil in a non-stick pan for 2 to 3 minutes on each side until golden brown.
4. Arrange the rice on plates using a small mold or ring and place the shrimp patties on top. Serve garnished with a dollop of horseradish cream as desired.

Nutrition per serving

kcal: 365
Protein: 24 g · Fett/Fat: 11 g · Carbs: 45 g