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🍽️ Prawn skewers with asparagus, fruit and black rice

664 kcal · 30 min · 4 servings

Ingredients

• 150 g black rice
• salt
• 12 giant shrimp (kitchen-ready, peeled, deveined)
• harissa (spice blend)
• 1 mango
• 2 baby pineapples
• 400 g green asparagus
• 2 red bell peppers
• 2 red onions
• 1 bunch radishes
• 45 g pumpkin seeds (3 tbsp)
• 1 tbsp whole cane sugar
• 1 tsp soy sauce
• 2 tbsp rapeseed oil
• 2 avocados
• 2 tsp lime juice

Instructions

1. 1. Place the wooden skewers in a bowl of water so they do not burn when grilling.
2. 2. Put the rice in a pot with two to three times its amount of salted water.
3. 3. Let the rice swell for ten minutes.
4. 4. Then cook the rice for about thirty to thirty-five minutes, as indicated on the package.
5. 5. Rinse the prawns under running water.
6. 6. Pat the prawns dry with a kitchen towel.
7. 7. Thread each prawn lengthwise onto one of the soaked skewers.
8. 8. Sprinkle the prawns on the skewers with harissa paste.
9. 9. Peel the mango.
10. 10. Carefully separate the flesh from the pit.
11. 11. Cut the mango flesh into thick strips.
12. 12. Peel the small pineapple with a knife.
13. 13. Remove the hard core of the pineapple.
14. 14. Cut the pineapple flesh into wedges.
15. 15. Wash the asparagus thoroughly.
16. 16. Cut off the woody ends of the asparagus stalks.
17. 17. Peel the lower third of the stalks if necessary.
18. 18. Cook the asparagus for three minutes in boiling salted water.
19. 19. Shock the asparagus immediately in a bowl of cold water.
20. 20. Let the asparagus drain well.
21. 21. Cut the bell peppers in half.
22. 22. Remove the seeds from the bell peppers.
23. 23. Wash the deseeded bell peppers.
24. 24. Cut the bell peppers into wide strips.
25. 25. Peel the onions.
26. 26. Cut the onions into wedges.
27. 27. Trim and wash the radishes.
28. 28. Cut the radishes into quarters.
29. 29. Roast the pumpkin seeds in a hot pan without fat over medium heat for three minutes.
30. 30. Sprinkle sugar over the pumpkin seeds.
31. 31. Let the sugar melt in three to four minutes.
32. 32. Deglaze the pan with soy sauce.
33. 33. Swirl the pan briefly to distribute the soy sauce.
34. 34. Let the caramel mixture cool on baking paper.
35. 35. Drizzle the prawns, mango, pineapple, asparagus, onions and bell peppers with rapeseed oil.
36. 36. Mix everything well so that the ingredients are evenly coated with oil.
37. 37. Fry the ingredients in a hot grill pan on all sides for five minutes each.
38. 38. Season the fried ingredients with salt afterwards.
39. 39. Cut the avocados in half.
40. 40. Remove the pits from the avocados.
41. 41. Carefully remove the flesh from the skin.
42. 42. Dice the avocado flesh.
43. 43. Mix the avocado cubes with lime juice.
44. 44. Drain the cooked rice.
45. 45. Fluff the rice with a fork.
46. 46. Arrange the rice as a base on a plate.
47. 47. Distribute the grilled ingredients and radishes on the rice.
48. 48. Sprinkle everything with the avocado cubes.
49. 49. Sprinkle the dish with the roasted pumpkin seeds.

Nutrition per serving

• kcal: 664
• Protein: 32 g · Fett/Fat: 27 g · Carbs: 72 g