Spicy Thai Asia summer soup with shrimp
RECIPE OF THE WEEK
Spicy Thai Asia summer soup with shrimp
Our culinary journey to Thailand.
Ingredients
Shan'shi ingredients
- 4 tbsp Sesamöl
- 1 pack Glasnudeln Vermicelli
- 1 tbsp Thai Curry Paste Red
- 1 tbsp Sojasauce
Additional ingredients
- 1 onion
- 1 spring onion
- 2-3 cloves of garlic
- 400 g vegetables {peppers, carrots, peas}
- 200 grams of chickpeas {vorgegart}
- 750 ml vegetable soup
- juice of a lime
- Salt pepper
- 200 grams of shrimp
- ½ bunch of fresh coriander
- Some sesame for garnish
preparation
- Clean and finely chop the onion, spring onion and garlic. Wash, clean and chop the vegetables. Heat 2 tbsp Sesamöl in a saucepan. Sauté onion, spring onion and garlic in it until translucent.
- Add the curry paste and let everything simmer briefly.
- Add the vegetables, chickpeas and vegetable soup and simmer for about 10 minutes.
- Season with Sojasauce , some lime juice, Salt and pepper.
- Season the shrimp with Salt , pepper and remaining lime juice. Heat the remaining Sesamöl in a pan. Fry the shrimp in it.
- Meanwhile, cook the glass noodles in plenty of water.
- Chop the fresh coriander. Put part of it aside for the garnish and fold the remaining coriander into the soup.
- Serve the soup with the glass noodles in deep plates or bowls.
- Serve garnished with the shrimp and coriander and sesame seeds.
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Summer sushi bowl
RECIPE OF THE WEEK
Asia Summer Sushi Salad Bowl
Asian pleasure on hot summer days.
Ingredients
Shan'shi ingredients
- 6 tbsp Sojasauce
- 1 glass Asiatisches Wokgemüse
- 1 jar Bohnenkeimlinge
- 6 tablespoons Sesamöl geröstet
Additional ingredients
- 600 g salmon {sushi quality}
- 300 g rice {eg: basmati, alternatively sushi rice}
- 1-2 carrots
- 100 g fresh red cabbage
- 1 handful of spinach {frisch}
- 1 small broccoli
- 2 cloves garlic
- ½ lemon
- Salt pepper
Choice of toppings
- cherry tomatoes
- avocado
- cress
- Fresh coriander
preparation
- Mix the lemon juice, Sojasauce , Sesamöl , finely chopped garlic, Salt & pepper together and marinate the raw salmon with it.
- Then let it soak in the fridge.
- Cook the rice and serve warm or cold in bowls, as desired.
- wash vegetables. Grate the carrots or cut into fine strips with a vegetable peeler.
- Cut red cabbage into thin strips.
- Arrange the marinated salmon, broccoli, spinach, red cabbage and carrots on the rice.
- Season to taste with some Sojasauce and Sesamöl .
- If desired, garnish with Asian vegetables, bean sprouts, cherry tomatoes, avocado, cress and fresh herbs and serve immediately.
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Chicken Hot India Sauce
RECIPE OF THE WEEK
Crispy Chicken with Hot India Sauce
Asian chicken with egg
Ingredients
Shan'shi ingredients
- 100 ml Woköl
- 1 small can of Kokosmilch {165 ml}
- 2-3 tbsp Chilisauce scharf
Additional ingredients
- 300 g chicken fillet
- Salt pepper
- 1 egg
- ½ tsp cumin
- ½ tsp turmeric
- 1 tbsp tomato paste
- 1 tsp corn or potato starch
- 50ml of water
preparation
- Wash the chicken fillet, pat dry and cut into small pieces. Season with Salt and pepper.
- Beat the egg and pull through the chicken.
- Heat some of the Woköl in a pan and fry the chicken strips until crispy.
- For the Hot India Sauce, heat the remaining Woköl with the Kokosmilch in a separate pan.
- Season with cumin, turmeric, tomato paste, Salt and pepper.
- Mix the cornstarch in water, add to the sauce and bring to the boil until you get a creamy sauce.
- Season with chili sauce to taste.
- Serve the chicken fillets with Hot India Sauce and basmati rice.
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Green Asia Vegetable Bowl
RECIPE OF THE WEEK
Green Asia Vegetable Bowl
We look forward to sticky sushi rice, lots of colorful vegetables, spicy sauces and sweet mango.
Ingredients
Shan'shi ingredients
- 12 tbsp Sesamöl geröstet
- 3-4 tbsp Reisessig
- 3-4 tbsp Sojasauce
Additional ingredients
- 250 g sushi rice
- 2 pack pak choy
- ½ bunch of green asparagus
- 150g shiitake mushrooms
- Salt pepper
- ½ mango
- 2-3 radishes
- 100g fresh spinach
- 2 cloves garlic
- 3 tbsp honey
- Sprouts for the garnish
preparation
- Prepare the sushi rice according to package instructions and allow to cool slightly.
- Finely chop the garlic for the dressing. Mix the remaining ingredients well together and froth briefly with the hand blender. Fold in the chopped garlic.
- Wash, trim and halve the pak choi.
- Heat some Sesamöl in a pan. Fry the pak choi in it on the cut side. Clean the asparagus and mushrooms and fry them in the pan as well. Season to taste with Salt and pepper and some Sojasauce .
- Arrange the sushi rice in bowls or deep plates.
- Place the roasted vegetables on top.
- Peel the mango and dice finely, peel and finely slice the radishes.
- Add the mango and radishes to the bowl with the fresh spinach.
- Season with the dressing, garnish with sprouts and serve warm.
Tip:
Can be made with any summer or spring vegetable.
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Veggie Vegetable Sushi
RECIPE OF THE WEEK
Veggie Vegetable Sushi
let it roll…
Ingredients
Shan'shi ingredients
- 50 ml Reisessig
- Sojasauce
- Wasabi Paste
Additional ingredients
- 400 g sushi rice
- 1 pack nori sheets
- 1 avocado
- 1 small cucumber
- 3-4 spears of green asparagus
- 1 red pepper
- 30g fresh spinach
- ½ yellow pepper
- 1 pinch Salt
preparation
- Wash the rice and soak in cold water for 30 minutes. Then cook according to package directions.
- Mix the cooked rice well with Reisessig and season with a pinch of Salt . Cover the rice with a damp cloth to keep it from losing too much moisture and leave to cool.
- In the meantime, wash and trim the vegetables and cut the avocado, cucumber and peppers into thin strips. Cut the asparagus into bite-sized pieces.
- Place the nori sheets on a bamboo sushi rolling mat, shiny side down. Using wet hands, cover them with rice about half a centimeter thick. Leave about 2 centimeters free at the top of the nori sheet.
- Now place a thin strip of vegetables of your choice on the lower end of the nori sheet topped with rice. Roll the nori sheet into a sushi roll. Moisten the free end of the nori sheet with a little water and press into the sushi roll.
- Repeat with the remaining vegetables, rice and nori sheets.
- Now cut the sushi rolls into maki about 2 cm wide. Warning: always dip the knife in water.
- Serve the vegetable sushi with Sojasauce and wasabi paste.
Tip:
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Marinated tofu with spring vegetables and basmati rice
RECIPE OF THE WEEK
Marinated tofu with spring vegetables and basmati rice
Very easy to prepare, wonderful in taste and light and healthy at the same time – the ideal lunch for hot summer days.
preparation
- Wash and trim the courgettes and peppers, slice the courgettes and finely dice the peppers.
- Cut the asparagus into bite-sized pieces.
- Cut the tofu into small pieces and place in Sojasauce .
- Heat some Erdnussöl in a pan and fry the vegetables in it for a few minutes.
- Add the tofu to the vegetables and fry on all sides for a few minutes.
- Prepare the rice according to package instructions.
- Fold the rice and mushrooms into the vegetable mixture, season with Salt and pepper and continue to stir-fry for a few minutes.
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Veggie Summer Pad Thai Rice Salad
RECIPE OF THE WEEK
Veggie Summer Pad Thai Rice Salad
Köstliches Asia Gericht
Ingredients
Shan'shi ingredients
- ½ glass Bohnenkeimlinge
- 50 ml Sojasauce süß
- 75 ml Sesamöl geröstet
- 75 ml Kokosmilch
Additional ingredients
- 350g basmati rice
- 150 g red cabbage {freshly cut}
- 2 carrots
- 2 – 3 spring onions | alternatively ¼ leek
- ½ bunch of radishes
- 1-2 cloves of garlic
- 1 yellow pepper
- 1 red pepper
- 150 g red cabbage {freshly cut}
- Salt pepper
- ½ bunch cilantro {freshly chopped}
- 50g peanut butter
- 75 ml Kokosmilch
- juice ½ lime
- Optional: ¼ lime {for the extra sour kick}
- Sesame & Quinoa Pops
preparation
- Cook the rice according to package instructions, then optionally allow to cool and set aside.
- wash vegetables. Clean and chop the red cabbage. Peel, grate or very finely chop the carrots. Finely chop the spring onions or alternatively the leek. Clean radishes and chop very finely. Peel and finely dice the garlic. Wash the peppers, clean and cut into fine strips. Place the rice and chopped vegetables in a large bowl along with the bean sprouts. Season with Salt and pepper. Set aside half of the coriander. Chop the remaining coriander and add to the vegetable/rice mixture.
- For the dressing: Put all the ingredients in a bowl. Froth until creamy with a hand blender. Season with some chopped chili if you like. Pour the dressing over the salad and mix well.
- Serve the Veggie Summer Pad Thai Rice Salad garnished with sesame and quinoa pops, optionally a slice of lime and freshly chopped coriander.
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Asian dumplings with meat filling
RECIPE OF THE WEEK
Asian dumplings with meat filling
Köstliches Asia Gericht
Ingredients
Shan'shi ingredients
- 4 tbsp Sojasauce
- 2 tbsp Chilisauce scharf
Additional ingredients
- 500g flour
- 1 tsp Salt
- 300ml of water {warm}
- 1 onion
- 2 tablespoons oil
- 225 g minced pork
- Salt pepper
- oil for frying
- Some butter & herbs for garnish
preparation
- For the dough: Knead the flour with 1 teaspoon Salt and the warm water to form a dough. Knead again on a floured work surface and divide into four parts. Form a piece into a thin roll and cut into six to eight pieces, depending on the desired size.
- Roll out the pieces into circles about four inches across.
- For the filling: peel and finely chop the onion. Heat some olive oil in a pan and sauté the diced onions in it until translucent. Add the meat and sauté briefly.
Mix well with the Sojasauce and chilli sauce. Season with Salt and pepper and leave to soak briefly. - Place a heaping tablespoon of filling in the middle of each piece of dough. Fold the dumplings together and glue the edges together with water.
- Heat the oil in a pan and gradually fry the dumplings in it. When the undersides of the dumplings turn brown, deglaze with a dash of water and steam the dumplings with the lid on for five minutes. Or optionally cook in boiling water for 10 minutes. Toss in a little butter and serve garnished with herbs.
- Tip: Serve with a green salad.
Tip:
A green salad goes well with it.
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Veggie spring rolls with cucumber salad
RECIPE OF THE WEEK
Veggie spring rolls on vegetables with spicy cucumber salad and Asia dressing
Köstliches Asia Gericht
Ingredients
Shan'shi ingredients
- approx. 80 ml Sojasauce
- 1 tbsp Sesamöl geröstet
- Some Woköl
- Some Chilisauce scharf
Additional ingredients
For the spring rolls:
- ½ small head of white cabbage
- 1 yellow pepper
- 1 red pepper
- 4 pcs spring onions
- 1 piece. chili
- 100g spinach
- 2 pack puff pastry
- Salt pepper
- 200-300 ml oil for frying
For the vegetables:
- ½ small head of white cabbage
- 2 peppers
- 1-2 spring onions
- 2 fists of fresh spinach
For the Asian cucumber salad :
- 1 cucumber
- 1 clove of garlic
- 1 spring onion
- Juice of an organic lime
- 1 tbsp honey
- 1 tbsp sunflower seeds
preparation
For the spring rolls:
Halve the cabbage and remove the stalk. Put half the cabbage head aside. Blanch the whole cabbage leaves from the other half and then chop into fine strips.
Wash, trim and finely chop the peppers, spring onions and chili. wash spinach. Put the vegetables together in a bowl and marinate with Sojasauce .
Roll out the puff pastry and cut into 6 squares. Place 2 tablespoons of vegetables in the center of each square and moisten the edges. Fold three of the corners towards the center like a letter and roll towards the open corner. close tightly.
Heat the oil in a saucepan and fry the spring rolls until golden.
For the vegetable bed:
Wash, trim and finely chop the remaining cabbage, peppers and spring onions. Fry in a pan with Woköl and season with hot chili sauce. Fold in the spinach and let it wilt. Refine with some Sojasauce .
For the Asian cucumber salad:
Cut the cucumber into thin strips with the vegetable peeler. Chop the garlic very finely. Roughly chop the onion. Mix the cucumber strips, garlic and onions. Mix Sesamöl , lime, Sojasauce and honey into a dressing and use it to marinate the salad. Serve sprinkled with sunflower seeds with the spring rolls with vegetables.
Serve the spring rolls on a bed of vegetables with Asian cucumber salad.
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Colorful glass noodle salad with marinated tofu
RECIPE OF THE WEEK
Colorful glass noodle salad with marinated fried tofu
Köstliches Asia Gericht
Ingredients
Shan'shi ingredients
- 2 pack Glasnudeln Vermicelli
- 1 jar Bambussprossen
- 3 tbsp Woköl
- 3 tablespoons Sesamöl geröstet
- 2 tbsp Reisessig
- 12-14 tbsp Sojasauce
- ½ tsp Thai Curry Paste Red
Additional ingredients
- 150 g pea pods
- 1 red pepper
- 1 yellow pepper
- 3 spring onions
- 200 grams of mushrooms
- ¼ bunch of parsley
- ¼ bunch coriander
- Salt pepper
For the peanut sauce:
- 60 g peanut butter
- 3 tbsp warm water
- Zest and juice of an organic lime
- 1 tbsp honey
- 1 clove garlic finely chopped
- 1 tbsp grated fresh ginger
For the marinated tofu:
- 200 g tofu {optional smoked}
- 1-2 tbsp honey
preparation
- Prepare glass noodles according to package directions and set aside.
- Wash the vegetables, clean, cut into bite-sized pieces and fry briefly in oil. Season with finely chopped parsley and coriander, and season with Salt and pepper.
- For the peanut sauce, puree the seasame oil, Woköl , 4-6 tablespoons Sojasauce and the Thai Curry Paste Red with the remaining ingredients.
- Cut or tear the tofu and marinate with the remaining Sojasauce and honey.
- Mix the glass noodles well with the vegetables and peanut sauce and serve with the marinated tofu.
Tip: Tastes good warm and cold.
Tip:
Tastes hot and cold.
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