Shrimp Salat mit Krabbenchips

Thai Shrimps Salad with Krabben Chips

Thai Shrimps Salad with Krabben Chips

Refreshing snack or elegant appetizer

Ingredients

Shan'shi ingredients

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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by awirnsberger

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

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.

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Tip:

You can serve it with ice-cold sake and enjoy the summer.

More delicious recipes from Nissara

by shanshi

Vegan Ramen

Vegan Ramen

There is no better comfort food than ramen and especially during the cold season.

Ingredients for 2 people

Ingredients

Shan'shi ingredients

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.

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by awirnsberger

Chinese Sweet and Sour Chicken

Chinese Sweet and Sour Chicken

Delicious Asian dish

Preparation time: over 30 minutes

Ingredients for: 2 people

Ingredients

Shan'shi ingredients

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.

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by shanshi

Thai Fried Rice with Shrimps and Pineapple

Thai Fried Rice with Shrimps and Pineapple (Khao Pad Goong Sapparod)

Elegant dinner: Fried rice with prawns, served in pineapple

Preparation time: less than 30 minutes

Ingredients for: 2 people

Ingredients

Shan'shi ingredients

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.

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by shanshi

Foto von veganen Frühlingsrollen

Vegan spring rolls

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

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.

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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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by c21nmd

Foto von Lion Head

Lion's Head

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

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.

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Tip :

Don’t forget to serve your lion’s head meatballs with a bowl of hot rice.

More delicious recipes from Nissara

by c21nmd

Foto von veganen Lion Head

Lion's Head vegan

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

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.)

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Tip :

Don’t forget to serve your Lion’s Head balls with a bowl of hot rice.

More delicious recipes from Nissara

by c21nmd

Bahn Gan (Vietnamesische Crème Caramel)

Bahn Gan (Vietnamesische Crème Caramel)

The Vietnamese can thank the French for introducing crème caramel into their kitchen. But we can thank the Vietnamese for adding coconut.

Preparation time: over 30 minutes

Ingredients for 8 portions

Ingredients

Shan'shi ingredients

Additional ingredients

  • 400 ml coconut milk
  • 200 ml Unsweetened condensed milk
  • 7 whole eggs
  • 3 whole eggs
  • 300 g Sugar
  • 1 l Water
  • 1/2 TL Salt
  • 1 cup freshly grated coconut

Dark, rich caramel and creamy coconut milk for this classic dessert with an exotic twist that is not only easy to make, but delicious whenever you want to impress your family and friends.

Preparation

Place 8 metal molds in a baking tray with a depth of 2 cm. Prepare the caramel by heating 200 g of sugar with 3 tablespoons of water in a small pan over a very low heat. When the sugar starts to get brown, remove it from the heat, pour it evenly into the aluminum molds and leave it to cool.

In a blender, add the eggs and egg yolks, coconut milk, all the condensed milks and 100g of sugar and blend until well combined. Divide this mixture evenly between the aluminum molds. Carefully pour 1 l of boiling water into the tray with the molds and place the tray in the oven at 160 °C for one hour. Remove from the oven and leave to cool. Then keep in the fridge for at least 30 minutes, or better, overnight, before serving.

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Tip:

To serve, scoop the pudding onto a plate using a bamboo stick and garnish with freshly grated coconut.

More delicious recipes from Nissara

by c21nmd

Vegan ramen with Shan'shi Ramen noodles

Vegan ramen with Shan'shi Ramen noodles

This vegan ramen is rich, warming and full of flavor – perfect for a chilly day.

Preparation time: less than 30 minutes

Ingredients for: 2 people

Ingredients

Shan'shi ingredients

Additional ingredients

  • 1 tbsp salt
  • 1 tbsp miso paste
  • 1 tbsp ginger (in strips)
  • 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 corn
  • 1 tbsp onion (chopped)
  • 1 tbsp brown sugar
  • 1 tsp sesame seeds
  • 2 slices whole sweet corn (1 cm thick)

There’s no better food than ramen, and especially during the cold season, just the sight of a steaming hot bowl of ramen makes you feel right at home after a long day. There are so many different ramen recipes to suit every taste, but sometimes it can be difficult to find a vegan version. With the help of Shan’s special “ramen noodles” made with just flour, water and salt, we can prepare this delicious vegan miso ramen full of flavor and goodness.

Preparation

Put 1.5 liters of water in a large pot and bring to the boil. Add salt, sugar, soy sauce, sesame oil, ginger, chopped corn, cabbage, leek, onion, mushrooms, white radish and seaweed. Cover with a lid and cook for 30 minutes.

In a small bowl, add 2 tablespoons of hot water to the miso paste, stir well and then add to the pot. Cook for another 25 minutes.

Meanwhile, cook the pasta in a separate pot of water for 3-4 minutes, drain and place in two separate bowls.

When the soup is ready, pour over the noodles and garnish with sweet corn, red kidney beans, chopped green onions, sesame seeds, nori seaweed and a few drops of sesame oil.

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Tip:

With the Shan’shi Ramen noodles it becomes particularly authentic and delicious.

More delicious recipes from Nissara

by shanshi