Thai Fried Rice with Shrimps and Pineapple
Elegant dinner: Fried rice with prawns, served in pineapple
Preparation time: less than 30 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 2 tbsp Shan' Shi Woksauce
- 2 Tbsp Shani' Shi Austernsauce
- 2 Tbsp Shan' Shi Woköl
Additional ingredients
- 1 Tsp salt
- 2 Tbsp sugar
- 5 Gr Chopped Garlic
- 1 medium pineapple
- 30 Gr Chopped carrot
- 20 Gr Chopped onion
- Chopped bell pepper 30 Gr (you can use different colors)
- 10 Gr Chopped Spring Onions
- 20 Gr Cashew Nuts
- 100 Gr White Tiger Shrimps 16/20 cal
- 180 Gr Cooked rice (Jasmine or any kind of long grain will do)
Rice is part of our daily diet! In Thailand and South East Asia whenever you have rice leftover in the kitchen, you can transform it into a fried rice dish which is not only easy to make but tastes delicious and looks great! This Fried Rice with Shrimps and cashew nuts served in fresh pineapple is an elegant dinner idea whenever you want to impress your family and friends.
Preparation
Cut the pineapple in half and empty it with the use of a small knife. Cut in bite sized pieces and keep aside for later.
After chopping all the vegetables, heat up a medium wok for a couple of minutes. Pour in the wok oil and let it heat up. Then add all the chopped vegetables, stir fry for 2/3 minutes.
Add the pineapple and cook for a couple more minutes. Add the shrimps and stir fry for another 3/4 minutes until cooked.
Finally add the rice, wok sauce, oyster sauce, salt, sugar and stir fry for another 2/3 minutes combining all the ingredients.
Serve directly into the pineapple halves decorating with cashew nuts, spring onions and lime slices.
More delicious recipes from Nissara
Chinese Sweet and Sour Chicken
Delicious Asian dish
Preparation time: over 30 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 1 Lt Shan' Shi Erdnussöl
- 2 Tbsp Shan' Shi Woköl
- 2 Tbsp Shan' Shi Woksauce
- 2 Tbsp Shan' Shi oyster sauce
- 2 Tbsp Shan' Shi Reisessig
- 2 Tbsp Shan' Shi Chilisauce süß
Additional ingredients
- 200 Gr. Chicken Breast (diced)
- 30 Gr. Fresh Pineapple (diced)
- 10 Gr. Onion (sliced in 4 and shredded)
- 45 Gr. Bell Peppers (diced)
- 30 Gr. Carrots (peeled and diced)
- 8 Cherry Tomatoes
- 10 Gr. Spring Onions
- 1 Tsp salt
- 2 Tbsp sugar
- 200 Gr. Flour
- 80 ml Cold Water
- Cashew Nuts to garnish
- Spring Onion thin sliced to garnish
Sweet and sour is particularly popular in westernised Cantonese cuisine and may be found all over the world commonly with pork or chicken. Several provinces in China produce various dishes that claim to be the ancestor including a traditional Jiangsu dish called “pork in a sugar and vinegar sauce”. This Sweet n Sour Chicken was one of my favorites during my school days.
Preparation
Dice chicken breast and keep it aside.
Prepare the batter by mixing cold water and flour in a bowl, stirring well to avoid lumps.
Add the chicken to the mixture, stir until the meat is completely covered by the batter and leave aside for a few minutes.
In the meantime, heat up a wok over a medium fire (you can also use a deep pot or pan), add 1 Lt of Edernuss Ol and heat it up for five minutes, (you can drop a Tsp of batter in the oil to check when is ready to fry).
Start frying the chicken 3/4 pieces at the time until golden brown and set aside on kitchen tissue to absorb any oil in excess.
Cut up all the vegetables then heat the wok oil in another wok or pan.
Add all the diced veggies and cook for 5 minutes, stirring well until all vegetables are cooked on the outside but still crispy inside.
Stir in cherry tomatoes and diced pineapple, mix well adding sweet n sour sauce, oyster sauce, wok sauce, rice vinegar, salt and sugar.
Cook for another couple of minutes and finally stir in the chicken that we have previously deep fried.
Stir for another 2 minutes until well combined. Serve garnished with cashew nuts, sesame seeds, spring onion and rice.
More delicious recipes from Nissara
Thai curry duck
Thai curry with duck
A classic of Thai cuisine
Ingredients for 2 people
Ingredients
Shan'shi ingredients
- 2 tbsp Shan’Shi Wok-Öl
- 2 tbsp Shan’Shi Curry Paste red oder Curry Paste yellow
- 200g Shan‘Shi Coconut milk
- 1 tbsp Shan’Shi Soy Sauce
Additional ingredients
- 250g duck breast
- 10 tomatoes
- 100 grams of pineapple
- 2 tsp brown sugar
- 1/2 tsp salt
- Fresh Chili and Basil to garnish
Curry is a staple of Thai cuisine with so many traditional recipes changing from region to region. There are 3 main types of curry paste sold everywhere in Thailand: red, yellow and green differing in color and spiciness depending on the chilies used in the preparation. They can all be used in this duck recipe which combines the spices of curry, the sourness of pineapple and cherry tomatoes together with the sweet creaminess of coconut milk.
Preparation
Heat up a frying pan on a medium heat and place the duck breasts skin down, cook for approximately 5/7 minutes until it releases the fat.
When its skin gets crispy and golden brown, turn on the other side.
When both sides are cooked and medium rare on the inside, remove from the pan, place on a chopping board, slice and leave it to rest.
Heat up the wok oil in another pan, add the curry paste and cook for a couple of minutes to release the flavors. Add the coconut milk and simmer for 5 minutes then add duck slices, sugar, salt, diced pineapple and the whole cherry tomatoes.
Cook for another 7/8 minutes and then serve garnishing with fresh basil leaves and fresh chili.
Tip:
More delicious recipes from Nissara
Zaru soba noodles
Zaru soba noodles
A refreshingly cool dish, perfect for summer days.
Preparation time: less than 30 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 200 g Shan'Shi Soba Noodles
- 20 ml Shan'Shi Soy Sauce
- 1 TL Shan'Shi Wasabi Paste
Additional ingredients
- 40 ml sake
- 40ml Mirin
- 70 ml of water
- 15 g katsuobushi bonito flakes
- 1 small spring onion, sliced
- Dried nori seaweed, for garnish
Soba noodles are made from buckwheat, the Japanese noodles are easy to cook, healthy and taste good. They are eaten with a cold soup that combines the aroma of soy sauce and horseradish. They are traditionally served on zaru, alternatively a bamboo sushi mat can be used. As a drink, ice-cold sake goes well with the dish, a perfect combination for summer.
preparation
For the sauce, heat the sake, mirin, water, soy sauce and bonito flakes in a small saucepan and cook for 3 minutes. Pass the liquid through a sieve and leave to cool.
Boil enough water in a larger pot and cook the udon noodles in it for 3 minutes. When the noodles are done, drain them and then let them cool in a water bath. Fish out the noodles with your hands and squeeze them lightly to squeeze out as much water as possible. Finally garnish with the seaweed.
Dip the noodles into the sauce and enjoy.
Tip:
You can serve it with ice-cold sake and enjoy the summer.
More delicious recipes from Nissara
Thai Shrimp Salad
Thai Shrimp Salad with Crab Chips
Refreshing snack or elegant appetizer
Preparation time: 35 minutes
Ingredients for: 1 person
Ingredients
Shan'shi ingredients
- 1 tbsp Sojasauce
- 1 tbsp Thai Chilisauce
Additional ingredients
- 10 White Tiger Prawns
- 1 teaspoon brown sugar
- 1 tbsp fresh coriander chopped
- 1 tsp Spring Onion Chopped
- 1 Tbsp Fresh Mint Chopped
- 1 tsp Fresh Chili Chopped
- Garnish with Krabbenchips
Lime, mint, cilantro, and Thai sweet chilli sauce combine beautifully with white tiger prawns in this exotic salad that’s quick and easy to make when you’re craving seafood and want a dish that’s both a refreshing snack and a can be an elegant appetizer. Serve the salad with shrimp crackers to add crunch and make eating even more fun.
preparation
Remove the tails from the shrimp and then cut into small pieces.
Heat a pan over medium-high and grill the shrimp without oil for about 5/6 minutes, stirring constantly. When the shrimp are done, set aside in a bowl.
Chop the cilantro, mint, spring onion and fresh chili and add to the shrimp, dress with Thai chili sauce, Sojasauce , brown sugar and lime juice.
Stir well and serve with Krabbenchips .
Tip:
More delicious recipes from Nissara
Gamil Guksu
This Korean noodle recipe can be enjoyed hot or cold, making it a perfect dish for hot summer days or whenever you’re craving for something fresh and tasty.
Ingredients for 2 people
Ingredients
Shan'shi ingredients
- 1 pack Shan'Shi Soba-Nudeln
- 2 tsp Shan'Shi Sesame Oil
- 4 tbsp Shan'Shi Wok Sauce
Other ingredients
- 1 tbsp chopped shallots
- 1 tbsp chopped fresh chili
- 2 tbsp chopped spring onions
- 2 tablespoons nori seaweed for garnish
- 1/2 teaspoon salt (for the water)
Preparation
Place a pot of water on the stove, add the salt and bring it to a boil.
Throw in the noodles and boil for 3/5 minutes depending on how soft you want them to be.
When the noodles are ready, drain them and if you want to eat them cold, rinse under cold water then set aside.
Chop spring onions, shallots, chili and cut nori seaweed in stripes.
Transfer the noodles to a bowl, add sesame oil, wok sauce and chopped vegetables.
Stir well and garnish with nori seaweed.
More delicious recipes from China
Teriyaki Lachs mit Wintergemüse
Die österreichische Interpretation eines japanischen Klassikers.
Süß, salzig und knusprig in einem. Dieses Gericht ist in 25 Minuten auf den Tellern.
Vegan Pad Thai with Shan’shi rice noodles
Tradition meets vegan: Asian Pad Thai reinterpreted with Shan'shi rice noodles
Vegan ramen with Shan’shi Ramen noodles
This vegan ramen is rich, warming and full of flavor – perfect for a chilly day.
Thai chicken wings with red curry and coconut milk
You'll love these tender Thai wings that combine spicy red curry with creamy coconut milk.
Vegan spring rolls
Delicious Asian dish
Preperation time: approx. 30-45 minutes
Ingredients
Shan'shi ingredients
- 2 tbsp Shan'Shi soy sauce
- 2 tbsp Shan'Shi sesame oil
- ½ jar of Peking style topping and mix in
- 1 jar of Shan'Shi Asian wok vegetables
- Shan'Shi Chili sauce for dipping
- ½ pack of Shan'Shi glass noodles
- Shan'Shi wok oil for frying
Additional ingredients
- 1 handful shiitake, dried
- 2 tbsp ginger, peeled and finely chopped
- ½ savoy cabbage, finely chopped
- 4-6 cloves of garlic, finely chopped
- 3 spring onion stalks
- ½ tsp white pepper
- ½ tsp sugar
- 1 tbsp 5 spice powder
- Oil for frying
- Spring roll wrapper
- 1 tbsp starch
- 1 tbsp cold water
Preparation
Pour boiling water over the dried shiitake mushrooms in a bowl and soak for about 30 minutes. Then chop into small pieces.
Pour hot water over the glass noodles in another bowl and soak
Heat the oil in a wok, fry the garlic and ginger and add the spring onions.
Then add the remaining ingredients, i.e. shiitake mushrooms, savoy cabbage, glass noodles, wok vegetables and spices, and fry briefly.
Allow the filling to cool.
Roll ca. 1-2 tbsp of the filling into a wrapper and seal with a starch and water mixture.
Heat ca. ½ – 1 cm of oil in a shallow pan and fry the spring rolls over a medium heat until golden brown on both sides.
Serve with chili sauce for dipping.
More delicious recipes from China
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.
More delicious recipes from Nissara
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.
Preparation time: over 30 minutes
Ingredients for 6 meatballs
Ingredients
Shan'shi ingredients
- 2 tbsp Shan' Shi oyster sauce
- 2 tbsp Shan' Shi wok sauce
- 2 tsp Shan'Shi sesame oil
- 2 tsp Shan' Shi wok oil
- 1 liter Shan' Shi peanut oil
Additional ingredients
- 600 g minced pork
- 10 leaves chinese cabbage (Napa)
- 100 ml chinese Shaoxing cooking wine (if not available, replace with cooking sherry)
- 30 g shiitake mushrooms (sliced) (if fresh mushrooms are not available, dried mushrooms can be used by soaking them in water for 30 minutes and then squeezing them out)
- 30 g spring onions (chopped)
- 1 tbsp ginger
- 1 tbsp garlic
- 300 g corn starch
- 1 egg white
- 2 tsp. salt
- 2 tbsp sugar
Preparation
Place the minced pork in a bowl with the garlic, spring onions, oyster sauce, 1 tbsp wok sauce, 1 tsp sesame oil, 50 g cornstarch, 1 tsp salt, 1 tbsp sugar and 1 egg white. Mix well with your hands until the mixture has a paste-like consistency. Use this paste to form your Lion’s Head meatballs. Traditionally, they are quite large, so prepare each meatball with a handful of paste, work it until it is firm and round, then toss it in the cornstarch until it is fully coated.
Fry them in the pan until they are golden brown and set aside.
Heat a pan over a medium heat and add the wok oil, garlic, ginger and shitake mushrooms and cook for one minute. Add cabbage leaves. Put the balls into the pot, add water, 1 tbsp sugar, 1/2 tsp salt and 1 tbsp wok sauce, cover with a lid and simmer for 3 minutes. Add the Shaoxing wine and cook for 10 minutes over a medium heat, then reduce the heat and cook for a further ten minutes.
Tip :
Don’t forget to serve your lion’s head meatballs with a bowl of hot rice.
More delicious recipes from Nissara
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.
Preparation time: over 30 minutes
Ingredients for 6 vegan lion heads
Ingredients
Shan'shi ingredients
- 2 tbsp. Shan’ Shi wok oil
- 1 liter Shan’ Shi peanut oil
- 2 tsp. Shan'Shi sesame oil
- 3 tbsp Shan'Shi soy sauce
Additional ingredients
- 300 g tofu (squeezed and chopped)
- 150 g water chestnuts (chopped)
- 150 g cashew nuts (chopped)
- 30g shiitake mushrooms (sliced) (if fresh mushrooms are not available, dried mushrooms can be used by soaking them in water for 30 minutes and then squeezing them out)
- 30g spring onions
- 300 g corn starch
- 100ml Chinese Shaoxing cooking wine (If not available, replace with cooking sherry)
- 1 tsp salt
- 2 tbsp sugar
- 1 tbsp garlic
- 1 tbsp ginger
- 10 leaves of cabbage
- 500 ml water
Lion’s head meatballs derive their name from the famous Chinese lion statue that traditionally guards the entrance to the home and represents prosperity, strength and vitality.
They are the perfect choice for a Chinese New Year feast
Preparation
Wrap the tofu in a clean tea towel and squeeze out all the liquid with your hands. Chop the tofu and place it in a separate bowl. Chop the cashew nuts and water chestnuts and add them to the tofu along with the salt, sugar, soy sauce, sesame oil, spring onions and corn starch. Mix everything very well until you achieve a paste-like consistency. can be mixed with a blender.
Traditionally, Lion’s Head balls are quite large, so prepare each vegetable ball with a handful of paste, shape until firm and round, then roll in cornstarch until fully coated. Deep fry your vegan Lion’s Head until golden brown, remove from the oil and set aside.
Heat a saucepan over medium heat and add wok oil, garlic, ginger and shiitake mushrooms. Cook for one minute, then carefully add Chinese cabbage leaves to each side of the pot. Add the lion’s head meatballs to the pot, pour water, 1 tbsp sugar, 1/2 tsp salt, 1 tbsp soy sauce, cover the pot and simmer for 3 minutes. Add the Shaoxing wine and cook for another 10 minutes on medium heat, then reduce the heat and cook for another ten minutes.
You can serve your vegan lion’s heads in a bowl or simply transfer them to the pot you cooked them in. (a clay pot can be a good serving idea.)
Tip :
Don’t forget to serve your Lion’s Head balls with a bowl of hot rice.
More delicious recipes from Nissara
powered by Borlabs Cookie