Friday, 23 November 2012

Mexican Prawn Rice with Salsa
Prawn, rice, Mexican rice
Mexican Prawn Rice with Salsa
Cooked long grain rice
Medium size prawn
Chopped green capsicum
Chopped red capsicum
Chopped yellow capsicum
Lemon juice
Red chilli
Green chilli
Tomato ketchup
Coriander leaves
Chopped tomato
White oil
Pepper powder


Blend red chilli, onion, garlic, salt and chopped tomato together and make a paste.

Salsa: Mix chopped tomato, onion, ginger, garlic, green chilli, tomato ketchup, lemon juice and coriander leaves in a blender and keep aside for long time.

Rice: Marinate prawns with salt and pepper powder. Heat oil in a flat pan and add the prawns. Saute the prawns and keep aside. In the pan put capsicum, chopped tomato and the blended paste and mix well. Add prawns and salt and fry it. Add cooked rice and mix well but dot it lightly so that the grains do not break. Remove from the fire and spread chopped coriander leaves. Serve hot with large amount salsa.

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