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Konjac with Friends

Crunchy cucumber and tomato salad on crispy corncobs, shrimp skewers and konjac rice
2
Portions
45
Minutes

Easy

Ingredients

  • 140 g dried Roooaaar Rice
  • 2 corncobs
  • 20 king prawns defrosted
  • 1 cucumber
  • 100 g cocktail tomatoes
  • 1 red onion
  • 6 stems fresh chives
  • 2 stems fresh parsley
  • Salt, pepper, oregano, paprika powder
  • 2 tablespoon spirit vinegar
  • 2 tablespoon olive oil

Recipe

1.
Boil the konjac rice in salted water boiling point and then set aside.
2.
Cook the corncobs, also boil and then marinate with some olive oil, salt, pepper and marjoram. Then put them on the grill.
3.
Remove the shell from the prawns and marinate them with some oil, salt, pepper and paprika powder. Then place on a wooden skewer and grill.
4.
For the tomato-cucumber salad, cut the onion, cucumber and tomatoes into thin rings and put them into a mixing bowl.
5.
Then add 2 tablespoons olive oil and 2 tablespoons brandy vinegar, mix well and season with salt and pepper.
6.
Finally, chop parsley and chives finely and add them to the salad.
7.
Last but not least, take the corncobs and the prawn skewers off the grill and enjoy with konjac rice and salad.

Average values per portion

Energy (kJ)
2057
Energy (kcal)
492
Fat
17g
Carbs
39g
Fiber
21g
Protein
25g
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