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Thai Shrimp with Asparagus and Mushrooms on Rice

  • 4servings

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B9, H, C, E, P
MineralsCopper, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups basmati rice

  2. 3 cups water

  3. 2 teaspoons peanut oil

  4. 1/2 cup red onion

  5. 1 tablespoon fresh ginger

  6. Zest from 1 lime

  7. 8 stalks asparagus

  8. 1/2 yellow or red pepper

  9. 12 mushrooms

  10. 1 pound (450 g) cooked large prawns, de-veined with tails on

  11. 1/4 cup chicken broth, low-sodium

  12. 2 tablespoons lime juice

  13. 2 tablespoons soy sauce

  14. 1 tablespoon Thai or Vietnamese Hot Chili Sauce (Optional)

  15. 1 cup cilantro

  16. 1 papaya or mango

Instructions Jump to Ingredients ↑

  1. Take out equipment and ingredients.

  2. Combine rice and water in a large microwave-safe pot with lid. Microwave at high for 10 minutes, then medium for 10 minutes.

  3. Heat oil in a large fry pan at medium heat. Silver onion and add to pan.

  4. Grate ginger and add to pan.

  5. Grate lime and add zest to pan. Toss to mix.

  6. Rinse asparagus and snap off bottom ends.

  7. Cut asparagus, pepper, and mushrooms into bite size pieces, adding to pan as you cut.

  8. Add prawns to pan. Toss.

  9. Add chicken broth, lime juice and soy sauce. Toss and cook until heated through.

  10. Add hot sauce if you like your food spicy.

  11. Chop cilantro and add to pan just before serving.

  12. Serve prawn mixture over a bed of rice and garnish with chunks of papaya or mango.

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