John Myers
Fish: Asian Shrimp Pan
The perfect fish: asian shrimp pan recipe with a picture and simple step-by-step instructions.
- 250 g Fresh or frozen prawns
- 1 tablespoon Peanut oil
- 1 piece Carrot
- 1 piece Yellow peppers
- 1 piece Fresh onion
- 1 pole Leek
- 2 piece Mushrooms brown and large
- 50 g Fresh sprouts
- 1 piece Fresh ginger
- 2 tablespoon Asian fish sauce
- 2 tablespoon Soy sauce light
- 0,5 Knife point Chilli flakes
- Salt and pepper
- Fry the prawns without fat in a non-stick pan. Remove and set aside.
- Peel / clean the vegetables and cut into small pieces. Carrot and bell pepper in narrow strips, leek in oblique rings, onion in half rings, mushrooms in slices and the ginger in tiny cubes
- Now heat the oil in a wok and first fry the paprika and onion pieces in it. After about 2 minutes add the carrots and stir-fry for another two minutes.
- Next add the leek and proceed as in point three. Finally, add the ginger, mushrooms and sprouts to the pan.
- Deglaze with a little (little) water and mix with the fish and soy sauce. Season to taste with chilli, salt and pepper.
- Finally stir in the fried prawns and bring to the boil again.
- 7) Sprinkle with some toasted sesame seeds, fill into preheated bowls and serve.
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