- ½ bunch coriander
- 1 clove garlic
- 2 tbsp. lime juice
- 1 tsp. brown sugar
- 1 pinch chili powder
- 400 g king prawns (oven-ready
Wash the coriander, pull the leaves from the stems and chop. Peel and gently crush the garlic clove. Stir together the coriander, garlic, lime juice, sugar, chili and one pinch of salt to make a marinade. Halve the prawns lengthwise. Devein if necessary. Soak the prawns in the marinade for approximately 15 minutes.
- 250 g orange sweet potatoes
- 150 g bok choy (or kale)
- 150 g Swiss chard
In the meantime, peel the sweet potatoes and chop into 2 cm cubes. Quarter the bok choy. Divide the bok choy and Swiss chard into individual leaves, and wash these. Cut out the ribs on thicker leaves.
Add 500 ml of water to the AutoCook pan. Put the lower steamer insert into the pan. Salt the sweet potatoes and leaves, then place inside the steamer insert. Set the steam program, select short, close the lid and press Start.
- 1 lime
In the meantime, wash and quarter the lime. After eight minutes have passed, open the lid, distribute the prawns onto the vegetables and close the lid again. When the AutoCook sounds an audible signal, open the lid. Remove everything form the AutoCook, stir in two to three tablespoons of the cooking juices and serve with the lime pieces.
Normally, fish or crustaceans are served raw in South American ceviche, but the flavour is more intense when the prawns are at least a little bit cooked. If you like, you can also cook the prawns for a bit longer. To do so, add them to the vegetables three to four minutes earlier.
Caloric value per serving/piece
160kcal (670 kJ)
Protein per serving/piece
Carbohydrate per serving/piece