Imperial (black) rice with king prawns

4 servings

60 minutes

Imperial black rice with royal shrimp is a dish filled with richness of flavors and history. Black rice, revered in Ancient China as 'forbidden' and available only to the emperor, adds depth and nutty notes to the dish. Royal shrimp add tenderness, while coconut milk softens the flavor, creating a creamy texture. Lemon juice and spices like curry give the dish an exotic spiciness. This recipe represents a harmony of seafood and traditional Chinese ingredients, making it perfect for both festive dinners and cozy evenings. The wonderful combination of sweet-spicy aroma, light acidity, and rich rice flavor makes it a true gastronomic delight.

Energy value per serving

• Calories: 450.6
• Proteins: 28.8g
• Fats: 27g
• Carbohydrates: 23.6g

Ingredients

• King Prawns: 500 g
• Black rice (imperial): 250 g
• Lemon: 2 pc
• Curry: 1 tbsp
• Coconut milk: 400 ml
• Red onion: 1 head
• Garlic: 3 clove
• Olive oil: 2 tbsp

Cooking steps

1. We put the rice to boil: pour water about 3 cm above the rice and set it on high heat. When the water boils, reduce the heat and cover it partially.

   Required ingredients:

   • Black rice (imperial): 250 g
   • Olive oil: 2 tablespoons

2. While the rice is cooking, let's prepare the other ingredients: wash and clean the shrimp, drain them in a colander, finely chop the onion, peel the garlic, open a can of coconut milk and squeeze the juice of two lemons into a separate container.

   Required ingredients:

   • King Prawns: 500 g
   • Red onion: 1 head
   • Garlic: 3 cloves
   • Coconut milk: 400 ml
   • Lemon: 2 pieces

3. Heat a deep skillet with a thick bottom, sauté the onion in olive oil over medium heat (until golden), add garlic and curry, and sauté everything for a couple more minutes, stirring thoroughly.

   Required ingredients:

   • Red onion: 1 head
   • Olive oil: 2 tablespoons
   • Garlic: 3 cloves
   • Curry: 1 tablespoon

4. If the rice hasn't cooked yet, set the pan aside from the stove and wait.

5. When the rice is ready, drain all the water (you can use a colander), and transfer it to a pan, pour in coconut milk, and set it on medium heat. Simmer for about 7-10 minutes, stirring thoroughly (until most of the water evaporates).

   Required ingredients:

   • Black rice (imperial): 250 g
   • Coconut milk: 400 ml

6. Add shrimp and lemon juice, mix and cook until the shrimp turn pink (about 3 minutes). When ready, turn off the stove and mix again.

   Required ingredients:

   • King Prawns: 500 g
   • Lemon: 2 pieces