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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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55 minMain dishpenne rigate, pasta, surimi sticks, sliced leek, Gouda cheese, tomatoes,pasta dish with surimi
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25 minMain dishunpolished rice, pork fillets, Teriyaki Sauce, peanut oil, Japanese wok vegetable, radish, cucumber, soy-ginger-sesame dressing, sesame mix,teriyaki fillet patties with cucumber radish salad
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30 minMain dishsavoy, cabbage, butter, flour, baking powder, Provencal herbs, spring / forest onion, garlic, buttermilk, soft goat cheese, oil, almond shavings, butter, honey, ketjapmarinademanis,Savoy cabbage scones with goat cheese
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140 minMain dishpress orange, lime, garlic, rib eye, worcestershiresauce, traditional olive oil, onion, sweet pointed pepper, jalapeño pepper in pot, Tortilla wraps, sour cream,texmex fajitas
Nutrition
825Calories
Fat26% DV17g
Protein112% DV56g
Carbs35% DV105g
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