John Myers
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Carrot Blossom Stew with Prawn Skewer
The perfect carrot blossom stew with prawn skewer recipe with a picture and simple step-by-step instructions.
Carrot Blossom Stew:
- 1 kg Carrots
- 1 Onion approx. 100 g
- 1 piece Celery approx. 100 g
- 1 piece Leeks approx. 100 g
- 2 Garlic cloves
- 1 piece Ginger approx. 20 g
- 0,5 bunch Parsley
- 2 tbsp Peanut oil
- 1,5 liter Vegetable broth (6 teaspoons instant)
- 1 tsp Salt
- 0,5 tsp Pepper
- 0,5 tsp Ground cumin
- 0,5 tsp Sambal oelek
- 1 tbsp Sweet soy sauce
- 1 tbsp Maggi wort
- 1 tbsp Fish sauce
- 1 tsp Salt
Prawn skewers:
- 1 pack King prawn tails 250 g (raw, peeled and ready to pan / Here: From Aldi Nord)
- 4 Bamboo or shish kebab skewers
- 4 tbsp Peanut oil
Carrot Blossom Stew:
- Peel the carrots with the peeler, cut off the ends, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 4 – 5 mm thick) with the knife. Clean / peel the celery and cut into small diamonds. Clean and wash the leek thoroughly and cut into rings. Peel and finely dice the garlic cloves. Peel and dice the onion. Peel and finely dice the ginger. Wash the parsley, shake dry and pluck. Heat peanut oil (2 tbsp) in a large saucepan and fry the onion, ginger and garlic cubes vigorously. Add the vegetables () and fry briefly, deglaze / pour in the vegetable stock (5 liters) and season with salt (1 teaspoon), pepper (½ teaspoon), ground cumin (½ teaspoon) and sambal oelek (½ teaspoon) -zen and let everything simmer / boil with the lid closed for about 25 minutes. Fold in the plucked parsley and season with sweet soy sauce (1 tablespoon), Maggi seasoning (1 tablespoon), fish sauce (1 tablespoon) and salt (1 teaspoon).
Prawn skewers:
- Thaw the king prawn tails, thread them onto 4 bamboo or shish kebab sticks and fry them in a pan with peanut oil on both sides for 1 – 2 minutes.
Serve:
- Serve carrot blossom stew garnished with prawn skewers.
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