John Myers
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Stir-fry: Mango and Shrimp Cream Pan with Pasta
The perfect stir-fry: mango and shrimp cream pan with pasta recipe with a picture and simple step-by-step instructions.
Mango and shrimp cream pan
- 30 g Onion
- 5 g Ginger
- 2 tbsp Spice oil: Herbal oil from my KB
- 100 g Mango pulp
- 8 piece Frozen king prawns
- 100 ml Cream 10% fat
- 15 g European walnut
- 2 tbsp Orange vinegar with champagne
- Colorful pepper
- Flor de Sal
pasta
- 60 g Linguine
- 600 ml Salted water
- 1 tbsp Orange vinegar with champagne
- 0,5 tbsp Colorful pepper
Topping
- Balsamic cream
Preparing pasta
- Bring salt water to the boil and cook the pasta for about 7 minutes until al dente, drain and mix with orange vinegar and pepper
preparation
- Peel and chop the onion and ginger … Remove the mango from the core, peel and cut into large pieces … Thaw the prawns under hot water … Crack and chop the walnuts
Cook
- Heat the oil in a pan … sauté the onion and ginger pieces until translucent … add the mango pieces and prawns and fry gently (approx. 5 minutes) … deglaze with 50 ml of cream and simmer gently for approx. 5 minutes. .. Add walnuts and 50 ml of cream and let simmer for another 3-5 minutes … season to taste with pepper and salt … fold in pasta and warm up for about 2 minutes … switch off the stove and round off with orange vinegar
Serve
- Arrange on a flat plate and serve hot – if you like, you can decorate with balsamic cream
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