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.
-
25 minMain dishpaprika, pandan rice, basmati rice, Broccoli, coriander, mango, Red pepper, lemon, peanut oil, smoked mackerel fillet,rice salad with mango and mackerel
-
65 minMain dishfloury potatoes, flour, salt, grated beetroot, Parmesan cheese, Eggs, orange, butter, Italian spices,beet gnocchi with sage and orange
-
15 minMain dishpaglia e fieno, chicken bouillon, arugula, bunch onions, green pesto, mayonnaise, lemon juice,rucola stock fondue with skewers
-
45 minMain dishwholegrain penne, leeks, zucchini, traditional olive oil, thin bacon strips, basil cream sauce, pine nuts, Grana Padano cheese,pasta gratin with zucchini
Nutrition
825Calories
Fat26% DV17g
Protein112% DV56g
Carbs35% DV105g
Loved it