Asian soup Thai style
RECIPE OF THE WEEK
Asia soup Thai style with prawns and radishes
This is how we get the holiday mood on our plates.
Ingredients
Shan'shi ingredients
-
- 100g Reisnudeln Pad Thai
- 2 tbsp Sesamöl geröstet
- 330 g Shan´shi Bambussprossen
- 6 tablespoons Shan´shi Sojasauce
- 800 ml Shan´shi Kokosmilch
Additional ingredients
- 1 onion
- 2 cloves garlic
- 3 carrots
- 1 chili
- juice of a lime
- 200 ml vegetable soup
- 200 grams of shrimp
- 6 radishes
- Some basil
preparation
- Cook the rice noodles according to the package instructions in plenty of salted water. Finely chop the onion and garlic.
- Peel and slice carrots. Heat oil in a large saucepan. Sauté the diced onions and garlic in it until translucent. Drain Bambussprossen , add to the pan with the carrots and roast the vegetables.
- chop chili Add chili, lime juice and Sojasauce . Boil with Kokosmilch and vegetable soup. Simmer for around 10 minutes on medium heat. Add shrimp. Simmer again for another 5 minutes. Season with Salt and pepper.
- Cut the radishes into fine strips.
- Serve the soup with the rice noodles in deep plates and garnish with the chopped radishes.
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Chinese Beef Salad
RECIPE OF THE WEEK
Chinese Beef Salad
New Year celebration traditions.
Ingredients
Shan'shi ingredients
- 6 tablespoons Shan´shi Sojasauce
- 6 tablespoons Erdnussöl
- 2 tbsp sweet chili sauce
- 3 tbsp Oyster Sauce
Additional ingredients
- 450 g beef steak
- 2 cloves garlic
- Salt pepper
- ½ lemon
- 150 g cocktail tomatoes
- 2 large carrots
- 100 g arugula
- 100g spinach {frisch}
- ½ bunch coriander
- 50 grams of sprouts
- 4 tbsp peanuts
- white sesame
- Salt pepper
- Optional: 2-3 fresh figs
preparation
- For the marinade: Crush the garlic cloves. Mix 3 tablespoons of the peanut oil with the Sojasauce , the sweet chilli sauce, the Oyster Sauce and the lemon juice. Season with Salt and pepper. Soak the steak in it for about 2 hours or overnight.
- For the salad: Wash and clean the tomatoes, then halve or quarter them depending on their size. Wash the carrots and peel off fine strips with the vegetable peeler. Wash the arugula, spinach and coriander. Finely chop coriander. Put all the ingredients on plates together with the sprouts and peanuts. Season with Salt and pepper.
- Sear the marinated steak on both sides in the remaining Erdnussöl . Remove from the pan and set aside.
- Pour the marinade into the pan and let it simmer.
- Cut the steak into strips and serve with the salad.
- Spread the sauce on the salad. Garnish with some oil, white sesame and optionally with figs.
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jiaozi
RECIPE OF THE WEEK
jiaozi
Chinese vegetarian dumplings.
Ingredients
Shan'shi ingredients
- 1 tbsp Sesamöl geröstet
- 3 tbsp Chilisauce scharf
- 2 tbsp Sesamöl geröstet
- Sojasauce
- Chili sauce sweet
Additional ingredients
- 400 g whole wheat grain
- 200 ml lukewarm water
- 1 pinch Salt
- 2-3 carrots {depending on size}
- 1 small shallot
- 2 cloves garlic
- 2 fists of spinach
- Salt pepper
preparation
- Knead the wholemeal flour with the lukewarm water and a pinch of Salt into a smooth dough. Cover and chill in the fridge for 30 minutes.
- Peel and coarsely grate the carrots. Peel and finely chop the shallot and garlic. Put Sesamöl in a pan. Sauté the grated carrots, diced shallots and garlic and fresh spinach until translucent. Mix with the chili sauce, Salt and pepper and let simmer briefly. Let it cool down a bit.
- Roll out the dough very thinly on a floured work surface. Using a glass or round cutter, cut out circles {about 8cm in diameter} and place a teaspoon of filling on each. Brush with water and squeeze. Alternatively, seal with a fork.
- Boil water in a large saucepan. Let the vegetarian jioazi simmer for about 4 to 5 minutes until they float to the top. Strain and drizzle with some Sesamöl and garnish with fresh basil.
- Serve with Sojasauce and sweet chili dip.
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Fried Asian prawns with vegetables and rice
RECIPE OF THE WEEK
Asian fried shrimp with vegetables and rice
Our culinary journey to Thailand.
preparation
- Mix Sojasauce with the lime juice. Wash and finely chop the herbs. Peel and finely chop the lemongrass. Finely grate the fresh ginger. Add the chopped herbs, lemongrass and ginger to the Sojasauce .
- Prepare the shrimp and mix with the Sojasauce .
- Fry the prawns with Sojasauce in a little Erdnussöl on both sides and set aside.
- Wash, trim and cut the vegetables into bite-sized pieces.
- Pour Erdnussöl into the pan and heat.
- Peel garlic and chop finely. Sweat the garlic and chili pepper in the pan, add the vegetables and sauté well.
- Add the prawns to the vegetables in the pan, toss through again and serve immediately while still warm, garnished with sesame seeds.
Tip:
This goes well with rice.
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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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Wonton with cabbage and chicken
RECIPE OF THE WEEK
Wonton with cabbage, chicken & VEGGIE on a colorful bed of vegetables
Köstliches Asia Gericht
Ingredients
Shan'shi ingredients
- 12 tbsp Sojasauce
- 2 tbsp Sesamöl geröstet
- 2 tbsp Reisessig
Additional ingredients
For the dough:
- 500g flour
- 400ml of water {lauwarm}
For the filling :
- 200 g chicken meat {instead of cabbage}
- 2-3 carrots
- 2 green onions
- 1 tbsp grated ginger {frisch}
- 1 clove garlic
- 1 pinch Salt
For a veggie filling:
- 200 g cabbage instead of chicken
- remaining ingredients the same
For the peanut dip:
- 50g peanut butter
- 2 tbsp honey
- Some garlic {gepresst}
- Some chili sauce
preparation
- For the dough, knead flour with lukewarm water to form a smooth, sticky dough. Form into a ball and chill in a covered bowl or foil for about 45 minutes.
- For the filling, finely chop the chicken and sauté briefly in the Sesamöl .
- Peel and finely dice the carrots. Wash and trim the spring onions and cut into fine rings. Clean and grate the ginger and peel, clean and finely chop the garlic. Season the vegetables with 2 tbsp Sojasauce , 1 tbsp Sesamöl and a pinch Salt . Allow to steep briefly and drain off the resulting liquid.
- Add the chicken to the vegetables and mix in.
- For the veggie filling, remove the stalk and finely chop. Mix in the rest of the vegetables.
- For the peanut dip, stir together 10 tbsp Sojasauce , 1 tbsp Sesamöl , the Reisessig and the remaining ingredients until smooth.
- Roll out the cold{!} dough on a floured work surface very thinly {approx. 3 mm} and cut out circles with a diameter of about 8 cm using a glass or a dish ring. Place a spoonful of the filling in the center of each circle. Moisten the edge of the dough and fold it into a semicircle. Fold the edge into waves to close.
- Let steep in boiling water for about 4 minutes.
- Serve the dumplings on a bed of vegetables {chop and fry colorful vegetables} with the peanut dip.
Tip:
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Nissara's Shan'Shi Thai Red Curry Shrimp With Coconut Milk
Nissara's Shan'Shi Thai Red Curry Shrimp With Coconut Milk
THAILAND
This exotic recipe from southern Thailand combines flavorful red curry with rich and creamy Kokosmilch .
Preparation time: 25 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 1 tablespoon Shan'Shi Woköl
- 1 tsp Shan'Shi Thai Curry Paste red
- 1/2 glass of Shan'Shi Bambussprossen
- 300 g Shan'Shi Kokosmilch
- 2 tablespoons Shan'Shi Woksauce
Additional ingredients
- 10 Black Tiger Shrimp
- 2 tsp brown sugar
- A pinch of Salt
- fresh coriander and chili for garnish
preparation
This dish will tickle your taste buds and impress your guests with its presentation.
Heat the oil in a wok over medium-high heat, add the curry paste and cook for a few minutes to release the curry flavor.
Pour in the Kokosmilch and stir for a few minutes.
Add the shrimp and continue stirring until cooked through.
Now add the Bambussprossen and season with sugar and Woksauce , cook for another 5 minutes.
Now you can serve your curried prawns together with a portion of jasmine rice. If you want to impress your guests, you can serve the shrimp in a fresh, young coconut that has drained the juice.
Tip:
Garnish with fresh coriander and chili.
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Red Asia chicken curry with vegetables
RECIPE OF THE WEEK
Red Asia chicken curry with vegetables
Köstliches Asia Gericht
Ingredients
Shan'shi ingredients
- 2 tbsp shan'shi Sesamöl
- 600 ml Shan'shi Kokosmilch
- 1 teaspoon Shan´shi Oyster Sauce
Additional ingredients
- 400 g chicken fillets
- 2 colored peppers
- 1 medium cauliflower {optional colored}
- 2-3 spring onions
- 100 grams of green beans {Fisolen}
- 1-2 tbsp red curry paste {1 tbsp for more spiciness}
- Some brown sugar
- 3-4 tbsp cashew nuts
- Fresh coriander
- Fresh sprouts
- optionally 4 slices of lime
preparation
Cut the chicken into thin strips against the grain.
Wash, trim and dice the peppers. Clean the cauliflower and divide into small pieces. Wash, trim and slice the spring onions. Clean the green beans and cut into pieces three to four centimeters long.
Heat Sesamöl and curry paste in a pan and fry the chicken fillets in it.
After about three minutes, add the Kokosmilch , the diced peppers and the cauliflower and simmer for five minutes.
Stir in the green beans and simmer for another five minutes. Mix in the brown sugar, fish sauce and cashews and season with a little Salt if needed.
Turn off the heat and stir in the fresh coriander and sprouts.
Arrange the curry in bowls and optionally serve with a slice of lime.
Tip:
Rice is the best accompaniment.
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Thai Shrimps Salad with Krabben Chips
Refreshing snack or elegant appetizer
Ingredients
Shan'shi ingredients
- 1 tbsp Shan'Shi Soy Sauce
- 1 tbsp Shan'Shi Thai Chili Sauce
- Shan'Shi Krabben Chips
Additional ingredients
- 10 White Tiger Shrimps (16/20 calibre)
- 1 tsp brown sugar
- 1 tbsp fresh coriander chopped
- 1 tsp Spring onion chopped
- 1 tbsp fresh mint chopped
- 1 tsp fresh chili chopped
- Garnish with Krabben Chips
Lime, mint, coriander and Thai sweet chili sauce combines beautifully with white tiger shrimps in this exotic salad that is fast and easy to prepare whenever you’re craving for seafood and want a dish that can be both a refreshing snack and an elegant starter. Serve with Krabben Chips to make it crunchy and even more fun to eat.
preparation
Clean the shrimps from the tail and then cut in small pieces.
Heat up a frying pan on a medium heat, and grill the shrimps without oil for about 5/6 minutes stirring continuously. When the shrimps are cooked set apart in a bowl.
Chop coriander, mint, spring onion and fresh chili and add them to the shrimps, dress with Thai chili sauce, soy sauce, brown sugar and lime juice.
Stir well and serve with Krabben Chips.
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