Roll of curry shrimp

Name: roll of curry shrimp
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 white pistolets; 2 el sambal Badjak jar of 200 g; 4 el atjar jar of 350 g; dish haricots verts a 150 g; 2 el sunflower oil; 2 tl curry powder; 1 bag bunch onion (3 pieces), in rings; 2 Trays jumbo shrimp a 125 g

A tasty recipe. The lunch contains the following ingredients: fish, white pistolets, sambal bath jak (jar 200 g), atjar (jar 350 g), haricots verts (a 150 g), sunflower oil, curry powder, spring onion (in 3 rings), and jumbo shrimp (a 125 g).

Ingredients

4 white pistolets
2 el sambal Badjak jar of 200 g
4 el atjar jar of 350 g
Dish haricots verts a 150 g

2 el sunflower oil
2 tl curry powder
1 bag bunch onion (3 pieces), in rings
2 Trays jumbo shrimp a 125 g

Directions

Cut open the pistolets. Spread all halves thinly with sambal. Divide the atjar over the sandwiches. Remove the stalk of the haricots verts, leave the tip and cut into small pieces.
Heat the oil in a frying pan and add the curry powder, the haricots verts, spring onions and shrimps. Bake for 3 minutes on a high heat. Divide the mixture over the sandwiches and serve. Tasty with cucumber-mango salad.