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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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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Fried pasta with fried egg
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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Fried pasta with fried egg
Delicious Asian dish
preparation time: ca. 20 – 30 minutes
Ingredients for four people
Ingredients
Shan'shi ingredients
- 150 g Shan' Shi glass noodles
- Shan' Shi sesame oil (for the dressing)
- Shan' Shi rice vinegar (for the dressing)
- 1 paket of Shan' Shi Chop Suey
Additional ingredients
- Fresh coriander
- Dried tofu
- Chopped peanuts
- Spring onions
- Finely chopped red cabbage
- Slices of cucumber
For the dressing
- Juice of one lime
- 2 tbsp rice vinegar
- 3 tbsp fish sauce
- 1 tbsp honey
- 1 clove of garlic (pressed)
- 2 tbsp sesame oil
- Chili flakes to taste
preparation
Soak the glass noodles in hot water and leave to soak for 4-5 minutes. Then drain them.
Mix the fresh vegetables, tofu, soaked glass noodles and dressing in a large bowl.
Garnish with chopped peanuts, fresh coriander and finely chopped spring onions.
Mix the salad well to ensure the dressing is evenly distributed.
Arrange the Shan’shi glass noodle salad with fish sauce dressing on plates and garnish with additional chili flakes if desired.
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Eight Treasures
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Ingredients
Shan'shi ingredients
- 1 tbsp Shan' Shi Oyster Sauce
- 1 EL Shan' Shi Sojasauce
- Shan' Shi Chop Suey
Additional ingredients
- 1 dash Shao Hsing wine
- 2 chicken breasts
- 1 tbsp starch
- Vegetables:
- 3 garlic cloves
- 20g ginger
- green onion
- bamboo
- bell pepper
- peanuts
- 1 tablespoon of sugar
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
Preparation
Cut the spring onion into thin slices.
Peel and finely chop the ginger and garlic.
Cut the chicken into small cubes. Add the wine, starch and soy sauce and mix well.
Remove the seeds from the peppers and cut into cubes.
Fry the marinated chicken in a little wok oil until crispy.
Then set aside and fry the vegetables in fresh oil, starting with the garlic and peppers and then Chop Suey.
Fry the vegetables only briefly so that they remain crisp. At the end, add 3 tablespoons of soy sauce, 1 tablespoon of sugar and 1 tablespoon of oyster sauce.
Then return the chicken to the pan and fold in.
Serve with rice.
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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.
Preparation time: over 30 minutes
Ingredients for 20/25 spring rolls
Ingredients
Shan'shi ingredients
- 2 tsp. Shan'Shi sesame oil
- 3 tbsp Shan'Shi soy sauce
- 2 tbsp. Shan’ Shi wok oil
- 1 liter Shan’ Shi peanut oil
- 1 bottle Shan’ Shi chili sauce sub
- 1 jar Shan’ Shi Sambal Olek
- 1 1 packet (100 g) Shan’ Shi glass noodles
- 1/2 jar Shan’ Shi bamboo shoots
- 1/2 jar Shan’ Shi bamboo shoots
Additional ingredients
- 1 tsp salt
- 2 tbsp sugar
- 1 tbsp. garlic (chopped)
- 30 g spring onions (chopped)
- 30 g shiitake-mushrooms (sliced)
- 300 g carrots (cut into sticks)
- 500 g white cabbage (cut into sticks)
- 25 spring roll sheets (you can easily find them frozen in any Asian grocery store)
- 2 tbsp flour
- 4 tbsp water
The crispy, golden rolls are said to symbolize gold ingots and bring prosperity in the coming year. What’s more, spring rolls are one of the most popular Chinese dishes worldwide, loved by adults and children alike: the perfect finger food idea when entertaining family and friends.
Preparation
Heat the wok oil in a medium-sized wok, add the garlic and fry for a few seconds. Add all the vegetables, continue stirring for a few minutes, then add the glass noodles (which you have previously soaked in water and drained), also add sesame oil, soy sauce, salt and sugar. Stir for a few more minutes until all the ingredients are well combined. Set aside and leave to cool. The filling must be cold when we make the spring rolls.
Mix flour and water in a cup, this is needed to fix the dough sheets. Now we are ready to roll! Take a spring roll sheet and place it on the table with one corner in front of you, place about 1 teaspoon of your vegetable filling on top and fold the sheet up twice. Then fold in the sides and roll it almost to the top and stick the end down with a little flour and water. Do this with all the other spring rolls.
You can fry your spring rolls in a deep fryer or in a large wok or even in a pan. Pour in 1 liter of peanut oil and heat until ready to fry (you can check if it’s ready by adding some flour to the oil). Fry 4-5 spring rolls at a time until golden brown. When they are ready, place them on kitchen paper to soak up excess oil. Serve hot, accompanied by a hot and sour dipping sauce.
Tip:
You can easily prepare the sauce in advance by mixing a bottle of chili sauce sweet with a teaspoon of sambal olek for an extra spicy kick.
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Glass noodles with shrimp
Glass noodles with shrimp
JAPAN
A treat in no time.
Preparation time: 5 minutes
Cooking time: 10 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 1 small can of Kokosmilch 165ml
- 100 g glass noodles (= 1 pack)
- 2 tsp red curry paste
- 1 tsp Sambal Oelek
- 1 tsp Erdnussöl
Additional ingredients
- 200 g shrimp (frozen, ready to eat, deveined)
- 2 spring onions
- one Handful of cilantro or parsley
preparation
- Mix prawns with curry paste and Sambal Oelek and sauté in Erdnussöl .
- Then deglaze with Kokosmilch and simmer for 5 minutes on a low flame.
- Cook the glass noodles according to the instructions and mix with the chopped spring onions and coriander or parsley.
- Finally mix all the ingredients together and serve.
Tip:
The dish also tastes great cold, surprise you with it at your next picnic.
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