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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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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The Chinese recipe Eight Treasures by Shan’shi is quick to prepare. Incidentally, the number “eight” stands for wealth in China, so get to the wok!
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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Braised beef/Asian beef
Delicious Asian dish
Preparation time: 40 minutes
Ingredients
Shan'shi ingredients
- 80ml Shan’shi Soy sauce
Additional ingredients
- 500g beef for goulash
- 2 spring onion stalks
- 20g ginger
- 2 star anise
- 1 cinnamon stick
- 3 bay leaves
- 2 tbsp sugar
- peanut oil for frying
- 1 level tbsp potato starch
Preparation
Cut the spring onion into pieces, ca. 5cm long.
Peel the ginger and cut into slices ca. 1 cm thick.
Cut the meat into ca. 3×3 cm cubes.
Place 1-2 tablespoons of oil in a wok and heat. Add the sugar and stir until it dissolves and caramelizes slightly.
Add the meat and fry in the oil and sugar mixture until the pieces are cooked through.
Add the soy sauce, then add the spices.
Pour in half a liter of boiling water so that the meat is slightly covered.
Leave everything to simmer gently for 2.5 hours.
Then dissolve the starch in a little cold water and slowly mix into the soup while stirring.
Reduce the liquid to ca. 1/3 while boiling.
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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 Shan'shi Coconut milk 165ml
- 100 g glass noodles (= 1 pack)
- 2 tsp red curry paste
- 1 tsp Shan'shi Sambal Oelek
- 1 tsp Shan'shi Peanut oil
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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Chicken soup with Kokosmilch
Eight Treasures
CHINA
Try the Tom Kha Gai Soup and you’ll see why it’s a classic.
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients for: 4 people
Ingredients
Shan'shi ingredients
- 1 large can Shan'shi Coconut milk milk 400ml
- 1/2 tsp Shan'shi Sambal Oelek
- 1 jar Shan'shi Bamboo shoots
Additional ingredients
- 200 g chicken breast (without skin)
- 1/2 l chicken soup
- 100 g mushrooms (sliced)
- 2 tbsp lemon juice
- 8 basil leaves (cut into strips)
- 8 cherry tomatoes (sliced, peel if necessary)
- 1 tsp ginger
- 1 tsp lemongrass
preparation
- Cut the chicken breast into small pieces. Boil chicken soup. Add ginger, lemongrass, chicken, Kokosmilch , Sambal Oelek , Bambussprossen and mushrooms, season with salt and pepper.
- Let the soup simmer gently for about 15 minutes. Before serving, add the tomatoes, basil and lemon juice and let the soup steep for 4-5 minutes.
Tip:
You can also use coriander leaves instead of basil leaves.
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Asian ribs
Asian ribs
CHINA
Spicy Ribs – Asian pleasure meets BBQ.
Preparation time: 120 minutes
Cooking time: 180 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 1/5 tsp Shan'shi Thai Curry Paste Red
- 150ml Shan'shi Spicy chili sauce
Additional ingredients
- 4 rows of ribs
- 2 tsp Salt
- 1 tsp pepper
- 4 tbsp olive oil
- 2 tbsp butter
- Juice a lime
- sesame and spring onion for garnish
preparation
- Pat the ribs dry and trim excess fat. Fold the bottom of the ribs up so the skin is showing. Insert the handle of a spoon between the bone and the skin and carefully peel off the skin and gently peel off the ribs.
- Mix the curry paste with Salt , pepper and olive oil and rub it neatly into the ribs. These are now wrapped and placed in the fridge for at least 2 hours.
- Preheat the oven to 150°C top and bottom heat. The ribs are now placed in a roasting pan or in extra-strong aluminum foil, tightly closed, in the oven for three hours.
- In the meantime, the glaze can be prepared. Put the chilli sauce in a small saucepan together with the sugar, butter and the juice of one lime and bring to the boil.
- After three hours, the ribs are coated with the glaze and put back in the oven for 15-20 minutes on the grill function. The glaze is touched up every 5-10 minutes.
- When the ribs are ready, you can take them out of the oven. Sprinkle with sesame seeds and fresh spring onions, if you like, and serve.
Tip:
To save time, marinate the ribs the night before and chill.
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Thai Salad with Sweet Chili Prawns
Thai Salad with Sweet Chili Prawns
THAILAND
Ideal for summer garden parties – the finest Asian finger food.
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 1 tbsp Shan'shi Soy sauce
- 2 tbsp Shan'shi Chili sauce sweet
- 100 g Shan'shi Bean seedlings (about 1/2 glass)
Additional ingredients
- 1/2 Chinese cabbage
- 1 red pepper
- 2 limes
- 2 tsp brown sugar
- 80ml oil
- 6 pc Shelled shrimp
- 125 g young spinach (alternatively arugula)
preparation
- Wash Chinese cabbage and cut into 1 cm thick strips. Clean the peppers and cut into fine strips. Squeeze limes.
- Prepare the dressing: mix the lime juice with Sojasauce , brown sugar and oil vigorously.
- Fry the prawns in a skillet over medium-high heat for a minute on each side. Add the sweet chilli sauce and fry for another minute, then set aside.
- Mix the Chinese cabbage, spinach, peppers and Bohnenkeimlinge together. Place on a plate and pour plenty of dressing over it. Arrange the fried shrimp on the side.
Tip:
Serve with a little Shan’shi Sweet Chili Sauce for dipping.
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Salmon on Mie Eiernudeln
Salmon on Mie Eiernudeln
CHINA
This dish makes gourmets’ hearts smile.
Preparation time: 5 minutes
Cooking time: 15 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 125 g Mie Eiernudeln (=2 noodle nests)
- 6 tbsp + 2 tbsp Woksauce
- 1 tbsp Woköl
- 2 tbsp Sesamöl geröstet
Additional ingredients
- 2 salmon fillets, approx. 150g each
- 4 spring onions
- 1 chili pepper
preparation
- Wash the salmon fillet and pat dry.
- Wash, remove and finely chop the chili pepper.
- Wash the spring onions and cut into thin rings.
- Cook Mie Eiernudeln in a saucepan until al dente. Then strain and keep warm.
- Heat Woköl in a wok or pan and sear the salmon fillets on the skin side.
- After 4-5 minutes, add 6 tablespoons Woksauce , fry briefly and then carefully turn the fillets. Fry for another 3-4 minutes until the sauce is well absorbed. Set the salmon fillet aside.
- Briefly fry the drained Mie Eiernudeln with spring onions and chilli in the roasting residue. Season with 2 tablespoons Woksauce and Sesamöl geröstet .
- Mix everything well and serve with the salmon fillets.
Tip:
Squeeze a squeeze of fresh lime juice over the salmon fillets before serving.
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