Simple Way to Prepare Any-night-of-the-week Prawn Takikomi Gohan

Prawn Takikomi Gohan.

Prawn Takikomi Gohan

Hello everybody, it's Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, prawn takikomi gohan. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Prawn Takikomi Gohan is one of the most well liked of recent trending meals in the world. It's simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They're nice and they look fantastic. Prawn Takikomi Gohan is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook prawn takikomi gohan using 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Prawn Takikomi Gohan:

  1. {Get 3 cups of Rice *180ml cup.
  2. {Make ready 1 of Onion *finely chopped.
  3. {Make ready of Vegetable Stock or Seafood Stock (OR Water & Stock Cube).
  4. {Get 1 tablespoon of Finely Chopped Parsley.
  5. {Take 1 tablespoon of Olive Oil.
  6. {Get 1/2-1 cup of Frozen Peas & Corn.
  7. {Take 200 g of Raw Prawns.
  8. {Take of Salt & Pepper.

Steps to make Prawn Takikomi Gohan:

  1. Prepare the Prawns. If you use Frozen Prawns, thaw them thoroughly..
  2. Wash Rice and place it in the rice cooker. Add Stock up to the 3-cups-marking..
  3. Add Onion, Prawns, Parsley, Olive Oil and Salt & Pepper. Then press ‘COOK’ button to start cooking..
  4. Thaw Frozen Peas & Corn. When the rice is cooked sprinkle Peas & Corn over the rice and let them steamed for 10 minutes. Then loosen and mix gently..

So that is going to wrap this up with this exceptional food prawn takikomi gohan recipe. Thank you very much for reading. I'm confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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