John Myers
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Stir-fry Dish: Vegetable and Coconut Cream Noodle Pan with Prawns
The perfect stir-fry dish: vegetable and coconut cream noodle pan with prawns recipe with a picture and simple step-by-step instructions.
shrimp
- 11 piece Frozen king prawns
- 2 tbsp Oil
- Colorful pepper
Vegetable and coconut cream noodle pan
- 45 g Onion
- 100 g Fennel fresh
- 80 g Butternut squash
- 300 g Vine tomatoes
- 165 ml Coconut milk
- 45 ml Cream
- Colorful pepper
- Sea salt from the mill
- Nutmeg
- Curry powder
- Dried celery leaves
- 100 g Pasta
- 50 g Grated cheese
- 2 tbsp Dark apple grain from emari KB
shrimp
- Thaw prawns under hot water, pat dry and fry in peppered oil for about 5 minutes, remove and set aside
Vegetable and coconut cream noodle pan
- Bring the water with salt to a boil … cook the pasta for about 8 minutes until al dente … drain and let cool down a little
- Peel the onion and cut into fine rings … Wash the fennel and dice it, wake the pumpkin, peel it and if necessary. Core and cut into strips … Wash tomatoes and cut into eighths … Mix coconut milk with cream until smooth
- Sweat the onion in the prawn fat, add the fennel and pumpkin and let simmer for about 3-5 minutes … Add the tomatoes and let them boil down a little and remove the loose tomato skin … Mix in the coconut cream and simmer for about 5 minutes … pepper , salt and season with nutmeg, curry and celery leaves … Fold in the pasta, prawns and cheese and heat for about 3 minutes and then round off with the dark apple grains
Serve
- Place the vegetable-coconut cream noodle pan with prawns on a deep plate and enjoy with an apple spritzer or a glass of the apple kernel
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