Thai Rice with Prawns and Zucchini



250 gr jasmine rice
375 gr water
1 Bauer Organic Curry Vegetable stock cube

For the dressing
8 prawns
3 zucchini
2 tablespoons corn seed oil


Created By Chef Antonella Iannone



Rinse the rice quickly under running water until water comes out almost clear. Do not rinse for too long otherwise the grain will absorb too much water.
Once the rice has been rinsed, pour it into a saucepan. Add the water and the organic vegetable Curry stock cube.
Place the saucepan on high heat, covering the rice with a tight-fitting lid. If possible, use a see through lid in order to be able to monitor the cooking progress.
As soon as the water begins to boil, reduce the heat to low and let the rice absorb all the water (about 10 to 12 minutes).
Once cooked, place the rice in a container until ready to be used.
Clean the prawns by removing the carapace and the intestines. Rinse them under cool running water, pat them with paper towel and cut them into pieces.
Wash the zucchini and cut them into cubes.
Prepare the wok on the stove and heat the oil.
Pour the zucchini and cook for about 4 minutes, then add the prawns and continue cooking for another 3 minutes. Add the rice and sauté for 2 additional minutes, stirring.
Turn the heat off and serve.