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KATHYANN9
Japanese shrimp curry
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Ingredients
Directions
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Keep some cilantro separately to garnish. Puree the spring onion with the garlic, the rest of the coriander, soy sauce and fish sauce into a paste.
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Grate the peel of 1 lime and squeeze out the fruit. Cut the other lime into wedges.
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Heat the peanut and sesame oil in a stir-fry stir-fry in the herb paste and shrimp for 2 minutes. Scoop out of the wok.
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Stir-fry the asparagus and bok choy 3-4 minutes in the shortening. In the meantime, prepare the noodles according to the instructions on the packaging.
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Spoon the shrimps with the herbs, lime zest and juice through the vegetables and heat. Serve the curry with the noodles and garnish with coriander leaves and lime wedges.
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15 minMain dishmienestje, fresh ginger, peanut oil, bits like chicken, sweet chilli sauce, sesame oil, soy sauce, sushiia, zucchini spaghetti, Japanese wok vegetable soybeans and bok choy, salted peanuts,vegetarian noodle salad with sesame dressing
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40 minMain dishunpansed schnitzel, black olive, green olive, anchovy fillet, garlic, fresh provençal herbs, olive oil, pine nuts, almond, butter, Meat bouillon, cooking cream,provencal meat rolls
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15 minMain dishSpaghetti, Tuscan sausages, Italian stir-fry mix, fresh basil, tomato cubes,fast spaghetti bolognese
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15 minMain dishpuff pastry, pie dough, gorgonzola, pears, honey, thyme, almond shavings, egg,pear cake with gorgonzola and almond
Nutrition
825Calories
Fat26% DV17g
Protein112% DV56g
Carbs35% DV105g
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