Salmon with sticky soy sauce
Ingredients
Shan'shi ingredients
- 4 tbsp Shan'Shi soy sauce
- 1 tsp Shan'Shi sesame oil
- Shan'Shi peanut oil orwok oil
Additional ingredients
- 3 salmon fillets, each about 3 fingers wide
- 1 cup of rice
- 20g ginger
- 4 cloves of garlic
- 2 tbsp honey
- chili pepper
- coriander
- Juice of ½ lime
- Zest of 1 lime
- A little potato starch to thicken
preparation
Sprinkle both sides of the salmon fillet with sea salt flakes.
Peel and finely chop the garlic. Fry well in a little oil.
Deglaze with lime juice, then add the soy sauce. After a short time, add the honey.
Add 50ml water and about 2 tablespoons of starch dissolved in water. Bring to the boil briefly.
Heat a little oil and place the fillets skin side down in the pan. Fry until the skin is crispy, then turn once.
Serve the salmon on a bed of rice and generously pour over the sauce.
Garnish with coriander leaves and thinly sliced chili.
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Chinese fish
Delicious Asian dish
Ingredients
Shan'shi ingredients
- 5 tbsp Shan'Shi peanut oil
- 2-3 tbsp Shan'Shi soy sauce
Additional ingredients
- 600 g sea bass, well scaled
- 2-3 spring onion stalks
- 20 g ginger, peeled
- 1 small red chili pepper
- A little brown sugar
preparation
Cut the spring onion, ginger and chili into very fine thin strips, which should be 2-4 cm long depending on the vegetables.
Put the chopped vegetables aside in a bowl of ice water (water with ice cubes).
Slice the fish so that the back is facing upwards and the inside is facing downwards.
Now steam the fish for about 8 minutes This can be done either in a steamer or in a pan with a steamer insert. Alternatively, you can heat water in a pan, place a bowl upside down in it and then place a heat-resistant plate with the fish on top. (It is important that the lid still fits for steaming)
After steaming, remove the fish and remove the excess liquid from the plate, or wipe dry.
Remove the vegetables from the bowl and dry them lightly on kitchen paper, then place them on top of the fish.
Heat the peanut oil in a pan and carefully pour over the fish and vegetables.
Mix the soy sauce with a little sugar and pour over the fish.
Optionally serve with chili oil from the recipe (see chili oil recipe).
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Crab chips with tartare
Delicious Asian dish
Ingredients
Shan'shi ingredients
- Shan'Shi soy sauce(see sauce)
- Shan'Shi sesame oil (see sauce)
- 1 package Shan'Shi Crab chips
Additional ingredients
- 400g filet of beef
- 1 bunch of chives
- 1 Champignon
- Sesame seeds to garnish
- 1 clove of garlic
- 30g ponzu
- 30g yuzu
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp kewpie
preparation
Peel and finely chop the garlic clove. Mix in a bowl with the remaining ingredients for the sauce.
Cut the meat into thin strips and then cut the long strips very thinly crosswise until you have fine pieces.
Mix the beef well with the sauce.
Finely chop the chives and fold in.
Finely slice the mushrooms with a slicer or cut them very thinly.
Arrange the tartare on a plate, alternate the mushroom slices with crab chips in a row in the meat and garnish with some sesame seeds and a few dabs of Kewpie mayonnaise.
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Coconut pudding with mango (vegan)
Delicious Asian dish
Preparation time: 15 minutes plus cooling time
Ingredients for 4 portions:
Ingredients
Shan'shi ingredients
- 400 ml Shan' Shi coconut milk
Additional ingredients
- 100 ml water
- 50 g sugar
- 50 g starch (corn or potato)
preparation
Gently heat 200 ml of coconut milk so that it dissolves and mix with half of the water. Empty into a bowl and leave to cool.
Bring the remaining coconut milk to the boil briefly in the same pan with the other half of the water and sugar Bring to the boil so that the sugar has completely dissolved.
Stir the starch into the cooled coconut milk from before and mix into the remaining coconut milk in the pan, bring to the boil briefly until the liquid thickens into a pudding.
Pour directly into the molds and cover with cling film.
Leave to set in the fridge for approx. 4 hours.
Remove from the molds, roll in coconut crumble and serve with fresh mango.
Tip:
Grease the molds with a little oil so that the pudding is easier to remove from the mold.
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Crispy prawns in coconut panko breadcrumbs with sweet chili sauce
Delicious Asian dish
Preparation time: 30 minutes
Ingredients for four people
Ingredients
Shan'shi ingredients
- Shan' Shi peanut oil
- Shan' Shi Chili Sauce - sweet
Additional ingredients
- Prawns
- 3-4 eggs
- Approx. 100 g panko (Japanese breadcrumbs)
- Flour
- 50 g grated coconut
- Salt
- Lime
preparation
Devein and peel the prawns, leaving the tail fin on.
For the breading, whisk the eggs and mix the grated coconut with the panko (the ratio of grated coconut to panko should be 1:2) and salt to taste.
First coat the prawns in flour, then dip them in the beaten egg and finally roll them in the coconut-panko mixture and press down firmly.
Heat the peanut oil in a pan and deep-fry the breaded prawns until golden brown.
Drain the crispy prawns on a paper towel or a wire rack.
Serve the crispy coconut prawns with sweet chili sauce for dipping and fresh lime wedges.
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Honey - soy sauce chicken wings
Delicious Asian dish
Preparation time: 1,5 hours
Ingredients for four people
Ingredients
Shan'shi ingredients
- Shan' Shi Soy sauce
- Shan' Shi rice vinegar
- Shan' Shi sesame oil
Additional ingredients
- Ca. 1 kg chicken wings
- 1 tsp white sesame seeds
- 1 spring onion stalk, finely chopped
- For the marinade:
- 85 g honey
- 75 ml light soy sauce
- 2 tbsp dark soy sauce
- 50 ml rice vinegar
- 6 cloves of garlic
- 1 tbsp sesame oil
preparation
Press the garlic cloves through a garlic press into a bowl. Then carefully mix all the ingredients for the marinade in a bowl until the honey is completely dissolved.
Place the chicken wings in a bag and pour in the marinade, seal airtight and marinate for at least 30 minutes.
Preheat the oven to 180°C fan oven.
Spread the marinated chicken wings, skin side up, on a baking tray lined with baking paper. Keep the remaining marinade. Bake the wings for 30 minutes.
After 30 minutes, drain and discard the drained juices on the tray (a crucial step to ensure the sauce thickens).
Pour the reserved marinade over the wings. Mix well and spread the wings again, skin side up.
Reduce the oven temperature to 160°C fan and bake the wings for a further 30 minutes, basting them with the juices on the tray every 10 minutes (3 times in total). If necessary, rearrange the wings or turn them over if they are browning too quickly. The sauce should be syrupy at the end to glaze the wings well.
Arrange the chicken wings on a serving platter, pour over the syrup from the tray and sprinkle with sesame seeds and finely chopped spring onion.
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Vegan Ramen
There is no better comfort food than ramen and especially during the cold season.
Ingredients for 2 people
Ingredients
Shan'shi ingredients
- 4 tbsp Shan' Shi Soy Sauce
- 2 tsp Shan' Shi Sesame oil
- 180 Gr Shan' Shi Ramen Noodles
Additional ingredients
- 1 tbsp salt
- 1 tbsp miso paste
- 1 Tbsp Ginger (julienne)
- 1 Tbsp Spring Onions (sliced)
- 1 tbsp white cabbage (chopped)
- 1 tbsp leek (sliced)
- 1 tbsp shiitake mushrooms (previously soaked in water, drained and chopped)
- 1 tbsp daikon (white radish)
- 1 tbsp Tofu diced
- 1 tbsp Seaweed
- 1 tbsp Red Kidney Beans
- 1 tbsp Sweet Corns
- 1 tbsp onion (chopped)
- 1 tbsp brown sugar
- 1 tsp sesame seeds
- 2 slices (1 cm) Whole Sweet Corn
There is no better comfort food than ramen and especially during the cold season. Just the sight of a steaming hot bowl of Ramen will make you feel at home after a long day. There are so many different ramen recipes for every taste but sometimes it can be hard to find a vegan version. With the help of Shan’Shi special “Ramen nudeln” made only with flour, water and salt, we can prepare this delicious vegan miso ramen full of flavor and goodness.
Preparation
Pour 1 Lt and a half of water in a large pot and bring it to the boil. Add salt, sugar, soy sauce, sesame oil, ginger, sliced sweetcorn, cabbage, leek, onion, mushrooms, white radish, and seaweed. Cover with a lid and let it boil for 30 minutes.
In a small bowl add 2 tbsp of hot water to the miso paste, stir until well combined and then add to the pot, letting it boil for another 25 minutes.
In the meantime boil your noodles in a separate pot of water for 3/4 minutes, drain them and arrange them in two separate bowls.
When the soup is ready, pour onto the noodles decorating with sweet corn, red kidney beans, chopped spring onions, sesame seeds, nori seaweed and a couple of drops of sesame oil.
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Vegan Ramen
There is no better comfort food than ramen and especially during the cold season.
Thai Fried Rice with Shrimps and Pineapple
Elegant dinner: Fried rice with prawns, served in pineapple
Vegan spring rolls
Spring rolls (Chun Juan) derive their name from the traditional festival for which they are traditionally prepared: the Spring Festival (Chunjie), also known as Chinese New Year.
Lion’s Head
You can enjoy these pork meatballs on any day of the year. The meatballs get their name from their shape, which resembles a lion's head. Lions are a very auspicious symbol in Chinese culture and stand for prosperity, power and strength.
Lion’s Head vegan
They are the perfect choice for a Chinese New Year feast, but what if some of your guests and family members don't eat meat? This vegan version of lion's head with tofu, water chestnuts and cashew nuts will make everyone happy on Chinese New Year or any other celebration.
Bahn Gan (Vietnamesische Crème Caramel)
The Vietnamese can thank the French for introducing crème caramel into their kitchen. But we can thank the Vietnamese for adding coconut.
Vegan ramen with Shan’shi Ramen noodles
This vegan ramen is rich, warming and full of flavor – perfect for a chilly day.
Stir Fried Udon Noodles with Mongolian Beef
This dish from Asian chef Nissara is perfect for those who love noodles and beef.
Sesame balls with red bean paste
Delicious Asian dish
Ingredients
Shan'shi ingredients
- 2 bottles of Shan' Shi peanut oil for frying
Additional ingredients
- 120 g glutinous rice flour
- 40 g granulated sugar
- ¼ teaspoon salt
- 80 ml boiling water
- 200 g red bean paste, chilled
- 3 tbsp white sesame seeds
preparation
Mix the sugar, glutinous rice flour and salt and make a well in the center.
Add hot water and mix well with chopsticks, then knead into a dough with your hands. If the dough is too crumbly, add a tablespoon of warm water. If it is too runny, add a teaspoon or more of gluten flour.
Cover the dough and leave to rest at room temperature for half an hour.
Meanwhile, shape the bean paste into 10 equal-sized balls.
After the resting time, shape the dough into 10 equal balls and roll out into round discs (approx. 8 cm in diameter and half a cm thick).
Fill the dough with the bean paste and roll it into a round dumpling in your hand. Then moisten all over with a few drops of water and roll in sesame seeds so that the ball is covered all over.
Heat the oil in a pan to 150°C for deep-frying and deep-fry the balls until golden brown. Keep moving and basting with hot oil. The whole process takes about 10 minutes. If a ball bursts, remove it immediately so as not to contaminate the oil.
After 10 minutes, increase the oil temperature and fry the balls for a further 5 minutes until golden brown. (The total frying time is therefore about 15 minutes).
Remove the balls and leave to cool on a rack for 10 minutes before serving.
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Cong You Bing - Spring onion pancakes with sambal olek
Delicious Asian dish
Preparation time:approx. 45 minutes
Ingredients for four people
Ingredients
Shan'shi ingredients for the filling
- Shan' Shi Sambal Olek for dipping
- Shan' Shi peanut oil
Ingredients for the batter
- 300 g flour
- 150 g hot water
- 30 ml peanut oil
- 40 ml cold water
- pinch of salt
- Flour for the work surface
- Peanut oil for coating
preparation
Knead flour with hot water, peanut oil and a pinch of salt to form a smooth dough.
Add cold water and continue kneading until the dough is uniform.
Shape the dough into a ball and cover with a damp tea towel. Leave to rest for at least 30 minutes.
Meanwhile, finely chop the spring onions.
After the resting time, knead the dough again and divide into 8 equal pieces. Shape these into balls.
Sprinkle flour on the work surface to prevent sticking. Roll out the dough into a circle about 1 mm thick and brush with peanut oil.
Spread 1-2 tbsp of the finely chopped spring onions on top, season lightly with salt and roll into a sausage.
Shape the rolled sausage into a snail and flatten with the palm of your hand. Roll out a little thinner if desired (recommended thickness: 1 mm – 1.5 cm).
Heat some peanut oil in a frying pan and fry the pancakes for about 3 minutes on each side over a low to medium heat until golden brown and crispy.
Use sambal olek for dipping.
Tip:
Soy sauce and various chili sauces
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Yellow curry with prawns
Delicious Asian dish
Preperation time: approx. 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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