John Myers
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Salmon and Prawn Wok and Yellow Basmati Rice
The perfect salmon and prawn wok and yellow basmati rice recipe with a picture and simple step-by-step instructions.
Salmon and shrimp wok:
- 200 g Peeled, ready-to-cook shrimp frozen
- 150 g Salmon fillet
- 1 1 rote Chilischote
- 1 piece Ginger the size of a walnut
- 1 tbsp Sunflower oil
- 200 ml Chicken broth (1 teaspoon instant broth)
- 150 ml 1 kleine Kokosmilch
- 2 tsp Fish sauce
- 1 tsp Glutamate / alternatively 1 teaspoon instant chicken broth
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 powerful splashes Lemon juice
- 20 g Chopped coriander frozen / own production
- 2 tsp Tapioca starch
Yellow basmati rice:
- 100 g Basmati rice
- 300 ml Water
- 0,5 tsp Salt
- 1 tsp Turmeric
Serve:
- 2 Discs Lemon
- 2 Basil tips
Salmon and shrimp wok:
- Peel and finely dice ginger. Clean / core the chilli pepper, wash and finely dice. Cut the salmon fillet into cubes (2 cm). Heat sunflower oil (1 tbsp) in a wok, add the diced ginger and chili peppers and stir-fry vigorously for a few minutes. Deglaze / pour on the chicken broth (200 ml) and coconut milk (150 ml). Add the cubes of salmon fillet and prawns. Season with fish sauce (2 teaspoons), glutamate (1 teaspoon), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and lemon juice (1 big pinch). Let everything simmer / cook for 5 – 6 minutes. Finally fold in the cut coriander and thicken with the tapioca starch (2 teaspoons) dissolved in a little cold water.
Yellow rice:
- Bring basmati rice (100 g) in water (300 ml) with salt (½ teaspoon) and turmeric (1 teaspoon) to the boil, stir well and cook with the lid closed on the lowest temperature setting for about 20 minutes.
Serve:
- Press the rice into a cup and turn it onto the plate. Add the salmon and prawn wok, garnish with a lemon wedge and a basil tip and serve.
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