Shrimp with baby bok choy and coconut rice

Step 1/ 4

• 3 cloves garlic
• 300 g baby bok choy
• 12 shrimp

• cutting board
• knife

Peel and chop garlic. Trim ends of baby bok choy, then halve. Wash shrimp and remove peel.

Step 2/ 4

• 120 g basmati rice
• 200 ml coconut milk
• 50 ml water
• ¼ tsp sugar
• olive oil for frying
• salt

• kitchen towel
• large saucepan with lid

Rinse basmati rice under clear water. Heat oil in a large saucepan over medium heat and add rice. Fry for approx. 2 – 3 min. until translucent. Deglaze with coconut milk and water. Season with sugar and salt to taste and bring to a boil. Turn off heat, leaving the saucepan on the stove. Cover with lid and let steam for approx. 10 min. When rice is done, stir, place a clean kitchen towel in between saucepan and lid, and let sit for approx. 5 min.

Step 3/ 4

• 300 g baby bok choy
• 70 ml vegetable stock
• olive oil for frying
• salt
• pepper

• large frying pan with lid
• cutting board
• knife

Heat oil in a large frying pan set over medium-low heat. Fry half of the chopped garlic for approx. 1 – 2 min., then add baby bok choy. Season with salt and pepper. Deglaze with vegetable stock and cover pan with lid. Cook for approx. 3 – 4 min. or until bok choy is soft but firm to the bite.

Step 4/ 4

• 12 shrimp
• ½ lemon
• olive oil for frying
• salt
• pepper

• large frying pan
• citrus press

Heat oil in a a second frying pan over medium heat and fry remaining garlic for approx. 1 – 2 min. Add shrimp to pan and season with salt and pepper. Reduce heat to medium-low and fry shrimp on both sides for approx. 15 sec. Deglaze with lemon juice. Serve shrimp with coconut rice and baby bok choy. Enjoy!

Enjoy your meal!