John Myers
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Colorful Pasta Pan with Green Asparagus and Prawns
The perfect colorful pasta pan with green asparagus and prawns recipe with a picture and simple step-by-step instructions.
For the vegetables:
- 250 g Water
- 4 g Chicken broth, Kraft bouillon
- 8 medium sized Prawns, fresh or frozen, peeled with tails
- 40 g Carrot cubes, fresh or frozen
- 3 tbsp Celery stalks, fresh or frozen
- 10 g Diced ginger, fresh or frozen
- 3 tbsp Sunflower oil
- 2 Pinches Salt
- 1 Pri Pepper, black, fresh from the mill
- 2 Eggs, size M
For the pasta:
- 80 g Egg noodles, wide, made from wheat flour, dried
For the sauce:
- 10 g Shrimp, dried
- 1 tsp Tapioca flour
- 2 tbsp Rice Wine, (Arak Masak)
- 1 tbsp Oyster sauce, (Saus Tiram)
- 80 g Pasta water
To garnish:
- Flowers and leaves
- Wash the fresh prawns, remove the head and shell, leave the tails at will, remove the visible intestines on the back. Let frozen goods thaw.
- Wash the fresh, green asparagus, cut approx. 2 cm at the lower end, peel from the lower half. Cut the asparagus into pieces approx. 4 cm long. Discard the shells and the remains of the cape. Heat the water, boil the asparagus pieces in it for 4 minutes, remove with the slotted spoon and have them ready.
- Soak the dried shrimp in plenty of warm water. Discard the salty soaking water.
- Cook the broad pasta in the asparagus water according to the instructions on the package until al dente (approx. 10 minutes). Take the noodles out of the broth, shorten them with scissors and keep them ready.
- Cook the prawns in the broth until they are pink. Take out of the broth and keep ready. Do not discard the broth!
- Mix all ingredients for the sauce and homogenize in the blender in 30 seconds at the highest setting and keep ready.
- For the vegetables, cut an approx. 4 cm long piece from a carrot, peel it, cut lengthways into thin slices and cut them lengthways into thin strips. Work the strips crosswise into small cubes. Weigh frozen goods and allow to thaw. Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Use 2 tbsp and freeze the remaining leaves. Weigh frozen goods and allow to thaw.
- Cut the flawless stems crosswise into rolls approx. 3 mm wide and have 3 tbsp of them ready. Freeze the remaining rolls. Weigh frozen goods and allow to thaw. Wash the fresh ginger, peel it and cut it crosswise into 4 cm long pieces. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw.
- 2 tablespoons of the sunflower oil in a pan. Add diced carrots and ginger and stir-fry for 1 minute. Then add the celery stalks and fry briefly. Take half of the mixture out of the pan. Whisk the eggs with salt and pepper, add them to the pan and fry them into scrambled eggs. Chop up larger pieces. Take out of the pan and keep ready.
- Pour the remaining sunflower oil into the pan, add the noodles and fry for 2 minutes, then add the scrambled eggs and the remaining vegetables and stir-fry for 1 minute. Deglaze with the sauce and add the asparagus pieces and prawns. Simmer briefly with the lid on, garnish and serve in the pan.
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