Yellow curry with prawns
Delicious Asian dish
Preperation time:30-45 minutes
Ingredients
Shan'shi ingredients
- 1-2 tbsp Shan' Shi yellow curry paste (depending on desired spiciness and taste)
- 400 ml Shan' Shi coconut milk
- A handful Shan' Shi bamboo shoots
Additional ingredients
- 200 g prawns (raw and peeled)
- 1 tablespoon of tamarind paste
- 1 red bell pepper, cut into strips
- 2 carrots, roughly sliced diagonally
- 1 large potato, cut into cubes
- 200 ml vegetable stock
- 1-2 teaspoons fish sauce
- 1-2 teaspoons sugar (to taste)
- Thai basil
Preparation
In a pan, fry the yellow curry paste in a little oil to release its flavors optimally.
Deglaze the mixture with vegetable stock and mix well. Add the tamarind paste, fish sauce and sugar.
Simmer briefly, then pour in the coconut milk to create a rich sauce.
Add the roughly chopped carrots and diced potato to the pan. Cook for 10 minutes until the potato pieces are almost cooked and the vegetables are well cooked.
Add the bamboo shoots and prawns. Continue cooking until the prawns are cooked through and have combined with the flavors of the curry.
Garnish the dish with fresh Thai basil and finely chopped chillies to bring out the flavors.
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Delicious Asian dish
Preparation time:15 minutes
Ingredients
Shan'shi ingredients
- 1 packet of Shan' Shi Mie noodles
- 3-4 tbsp Shan' Shi Soy Sauce
- 1 tbsp Shan' Shi oyster sauce
- 1 tbsp Shan' Shi sesame oil
- 1 jar of Shan' Shi Asian wok vegetables
Additional ingredients
- Spring onion, cut into fine strips
- Chiliöl (to the recipe)
- 1 tsp white pepper
- Salt to taste
- 2 tbsp Shaoxing wine
- 1 tbsp brown sugar
- 1 egg per serving
Preparation
Prepare the sauce by mixing Shaoxing wine, oyster sauce, soy sauce, brown sugar and sesame oil.
Stir-fry the vegetables in a wok and add the cooked mie noodles. Then deglaze with the prepared sauce and season with white pepper. Add more soy sauce or salt to taste.
Fry a fried egg in a separate pan and serve on top of the fried noodles.
Garnish with chili oil and sprinkle with spring onions to taste.
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