John Myers
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Asia: Shrimp: Asian Shrimp Pan
The perfect asia: shrimp: asian shrimp pan recipe with a picture and simple step-by-step instructions.
Vegetables:
- 1 Carrot
- 0,5 Yellow pepper
- 0,5 Green pepper
- 0,5 pole Leek
- 1 Onion
- 400 g Bean sprouts fresh
- 300 g Fresh bamboo shoots
Spices:
- 2 Tl Black Beans Sauce
- 2 El Soy sauce dark, salty
- 3 Tl Sweet chili sauce
- 2 Tl Thai Coriander Sauce
- 1 Tl Red chilli coconut sauce
- 1 Tl Sambal
- 0,5 Lemon, the juice is needed
- 1 Tl Sesame oil
Pasta:
- 240 g Chinese egg noodles
- 1 Tl Salt
- “Undress” the prawns. Put waste in a saucepan. Top up with water and boil.
- Prepare the vegetables: wash and cut everything diagonally, peppers not too small. Just the way you like it. Put aside.
- Mix all spices and pastes well and stir until smooth.
- Put on the water for the pasta, add 1 teaspoon of salt. When the water is boiling, cook the pasta in it, please do not let it cook. They come later in the pan or wok and cook again.
- Put a pan or wok on the stove, add a little sesame oil and stew the vegetables depending on the cooking time. Definitely the onion first.
- At the very end, add the prawns as well as the noodles, bamboo and soybean sprouts and the seasoning mixture to the pan. Possibly give in to the prawn water. If you like, you can thicken the whole thing with agar agar (or potato flour).
- The preparation time with these prawns is of course longer, they still have to be peeled off. It goes faster with prawns that are already ready to cook.
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