Filter
Reset
Sort ByRelevance
KATHYANN9
Japanese shrimp curry
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
Grate the peel of 1 lime and squeeze out the fruit. Cut the other lime into wedges.
-
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.
-
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.
-
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.
-
65 minMain dishcourgettes, half-to-half-chopped, onion, curry powder, cranberry compote, bread, nut rice, peas,stuffed zucchini with cranberry mince
-
25 minMain dishcucumbers, fresh fresh mint, onion, radishes, olive oil, Red wine vinegar, fillet steaks,salad with fillet steaks
-
55 minMain dishbunch onion, shallot, fresh green asparagus, fresh haricots verts, unsalted butter, Arborisotto list, dry white wine, tap water, herbal stock, fresh sugarsnaps,risotto with green vegetables
-
55 minMain dishonion, unsalted butter, shawarma strips, sauerkraut, sour cream, Elstar apple, mashed potatoes with butter, bread-crumbs,sauerkraut dish
Nutrition
825Calories
Fat26% DV17g
Protein112% DV56g
Carbs35% DV105g
Loved it