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🍽️ Pak Choi Rice Pot with Shrimp

695 kcal · 30 min · 4 servings

Ingredients

• shrimp cooked, frozen 600 g
• onions, yellow 1 pc.
• ginger, fresh 20 g
• garlic cloves 1 pc.
• organic limes 1 pc.
• Pak Choi 2 pcs.
• peanuts, roasted and salted 75 g
• oil 2 tbsp
• chili, ground pinch
• vegetable broth 700 ml
• soy sauce 2 tbsp
• jasmine rice 300 g

Instructions

1. 1. Ideally, thaw the shrimp overnight in the refrigerator.
2. 2. Cut the onions in half, peel them, and dice them finely.
3. 3. Peel the ginger and garlic and chop them finely.
4. 4. Rinse the lime thoroughly, halve it, and squeeze out the juice.
5. 5. Wash the pak choi and remove the hard base stem.
6. 6. Cut the white stems and leaves of the pak choi into thin strips separately.
7. 7. Grind 50 grams of the peanuts very finely.
8. 8. Chop the remaining part of the peanuts coarsely.
9. 9. Heat 2 tablespoons of oil in a pot over high heat.
10. 10. Sauté the onions, garlic, and ginger in it for about 2 minutes until translucent.
11. 11. Add the finely chopped peanuts, chili powder, and pak choi stems.
12. 12. Toast the ingredients briefly.
13. 13. Deglaze the mixture with the broth.
14. 14. Season with 1 tablespoon of soy sauce.
15. 15. Season with 1 tablespoon of lime juice.
16. 16. Add the rice.
17. 17. Bring the mixture to a boil.
18. 18. Cover the pot and let the rice cook for about 12 minutes.
19. 19. Rinse the shrimp in the meantime.
20. 20. Let the shrimp drain.
21. 21. Add the shrimp and pak choi leaves to the pot.
22. 22. Cover the pot again and let everything cook together for about 3 minutes.
23. 23. Refine the flavor to taste with soy sauce and lime juice.
24. 24. Sprinkle the dish with the coarsely chopped peanuts.
25. 25. Serve the rice pot hot.

Nutrition per serving

• kcal: 695
• Protein: 36 g · Fett/Fat: 26 g · Carbs: 75 g