Rice with shrimp ring

02354 RICE with SHRIMP RING INGREDIENTS for 4 PEOPLE 380 g long grain rice, 300 g of defrosted shrimp tails, 3 spring onions novelli, a piece of ginger (about 4-5 cm of Rhizome), 2 tablespoons curry powder, 2 tablespoons of soy sauce, a glass of white wine, 2 tablespoons grated dried coconut, a knob of butter, lemon juice, salt.

Boil the rice with a generous teaspoon of curry.

Drain and season with a knob of butter.

Pour into a ring mold or skullcap or simply in a large hemispherical Bowl.

Keep warm.

In a saucepan, saute the onions, (including a part of green leaves), cut into slices with white wine and a teaspoon of curry powder.

Add the sliced small prawns.

Finish cooking Powdering with coconut, 2 tablespoons soy sauce, a little water and peeled and grated ginger.

Cook for about 15 minutes and add the juice of half a lemon at the end of cooking.

Turn the shape of rice on a serving dish, arrange over a little sauce and serve with the remaining sauce aside.