John Myers
Contents
show
Broad Pasta with Prawns in Yellow Sauce
The perfect broad pasta with prawns in yellow sauce recipe with a picture and simple step-by-step instructions.
For the sauce:
- 200 g Water
- 4 g Chicken broth, Kraft bouillon
- 10 Prawns, fresh or frozen, approx. 13 cm
- 60 g Straw mushrooms, canned, China
- 1 small Spring onion
- 1 Hot peppers, red, long, mild
- 2 medium-sized Tomatoes, red, fully ripe
- 10 Sugar snap
- 6 small Onions, red
- 3 medium-sized Cloves of garlic, fresh
- 40 g Carrot
- 2 With Tomatoes, red, fully ripe
- 15 g Turmeric, fresh or frozen
- 10 g Ginger, fresh or frozen
- 1 smaller Chilli, green, fresh or frozen
- 80 g Cooking water, from the pasta
- 2 tbsp Lime juice, fresh
- 2 tbsp Oyster sauce, (Saus Tiram)
- 2 tbsp Fish sauce, light colored, (e.g. kecap ikan “King Lobster”)
- 2 tbsp Rice Wine, (Arak Masak)
- 3 tbsp Coconut milk, creamy (24% fat)
Also:
- 5 tbsp Sunflower oil
To garnish:
- 1 medium-sized Tomato, red, fully ripe
- Flowers and leaves
- Wash the fresh prawns and the thawed frozen food. Remove the head of all prawns with a twist and then wash all of them again. Cut each shrimp on the back with small scissors up to the last segment (leave this segment and the tail as you like), peel off the chitin shell, remove the black intestine and otherwise pull the body out of the last segment.
- Heat the water, dissolve the chicken stock in it and cook the pasta according to the instructions on the package (approx. 6 – 8 minutes) until al dente. Strain the pasta, shorten it with the scissors and spread it out on a fresh tea towel. Catch the cooking water and keep it ready for the sauce.
- Take the appropriate amount of straw mushrooms out of the can, rinse and strain. Halve the mushrooms lengthways. Wash the spring onions, remove the wilted leaves and cut into rings approx. 6 mm wide. Keep the white and green parts ready separately. Wash the fresh, red peppers, remove the stem, cut across into pieces approx. 5 mm wide and remove the grains.
- Remove the stems from the tomatoes, peel them, quarter them lengthways, remove the green stem and the grains. Wash the snow peas, cut off at both ends, pulling off the threads on both sides and cut across into pieces approx. 6 mm wide.
- For the sauce, cap the onions and the garlic cloves at both ends, peel them and cut them roughly into pieces. Wash the carrot, cap at both ends and peel. Using a coarse rasp, scrape off the appropriate amount from below. Wash the tomatoes, remove the stem, cut in half lengthways and remove the green stem. Halve the halves lengthways and thirds across.
- Wash, peel and cut the fresh roots, turmeric and ginger, into thin slices. It is essential to wear household gloves when working with turmeric. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem.
- Heat 2 tablespoons of sunflower oil in a pan, add onions and garlic and roast until the onions are translucent. Add the roots and the chilli and roast for 1 minute. Add the carrots and tomatoes and stir-fry for 1 minute. Deglaze with the pasta water. Add all ingredients from lime juice to rice wine and simmer for 5 minutes with the lid on. Take off the stove and let cool down a bit.
- Pour into the blender and purée finely for 1 minute on the highest setting. Put the puree back in the pan, stir in the coconut milk, season the sauce with salt and pepper and keep it warm. DO NOT cook anymore!
- Heat a wok, add 2 tablespoons of the sunflower oil and let it get hot. Add the noodle and stir-fry for 2 minutes. Distribute on the serving plates. Add the rest of the sunflower oil and let it get hot.
- Add the white parts of the spring onions and stir-fry for 30 seconds. Add the pepper rings and stir-fry briefly. Then add the mushrooms and stir-fry again briefly. Add the tomatoes along with the snow peas and green spring onion and stir-fry for 2 minutes.
- Deglaze with a little of the sauce and pasta water and simmer with the lid on for 2 minutes. Add the shrimp and stir in. As soon as the prawns are pink, distribute the mixture on the serving plates, spread half of the sauce over the pasta and mushrooms, garnish, serve warm with the remaining sauce in an extra bowl and enjoy.
Facebook Comments