Not the same prawns

According to some feedback, I should start paying attention to portions and trying to improve some of the plating techniques previously shown, that would be none.

So here, besides serving a quite small and simple dish, there are some changes regarding presentation, portion and flavour profile.

I hope you like it!

In it:


  • 1 cup of rice
  • 1 – 1/2 cup of water
  • 1 teaspoon of curry
  • 1 teaspoon of cayenne pepper
  • Salt


  • 150 gr of King Prawns
  • half red bell pepper
  • 3 white onion slices
  • celery
  • coriander
  • non-salted butter


How to


  • Add the rice, cayenne pepper, curry, salt and the water in a pot, cook it to high fire for 5 minutes, lid off.
  • let it cook another 5 min at low fire, lid on.
  • Serve (you can use a small glass to get the effect in picture)


  • Melt the butter in a big pan at high fire
  • Add the red bell pepper, onion, celery and coriander
  • Start frying them for 2 minutes and then add the prawns.
  • Once everything is together, set the pan on low fire, add the prawns and cover the pan with a lid.
  • The prawns should have a darker colour before serving.
  • Add sauce to taste.