Scampi with hummus and lukewarm sesame vinaigrette

Name: scampi with hummus and lukewarm sesame vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Red peppers; 4 cloves garlic; 1 look chickpeas 400 g; 2 el Thai Fish Sauce (Nuac Nam); 1 dl mild olive oil; 1 shallot; 2 el sesame oil; 4 el roasted sesame seeds; 1 tl cornstarch; 1 dl teriyaki marinade bottle; 2 el balsamic vinegar; 500 g giant scampi freezer; 2 el peanut oil; 2 el Oyster sauce; 4 leaves iceberg lettuce beautiful leaves of a crop

A tasty recipe. The starter contains the following ingredients: fish, red peppers, garlic, chickpeas (400 g), Thai Fish Sauce (Nuac Nam), mild olive oil, shallot, sesame oil, roasted sesame seeds, cornstarch, teriyaki marinade (bottle), balsamic vinegar, giant scampi (frozen ), peanut oil, oyster sauce and iceberg lettuce (nice leaves of a crop).

Ingredients

Kitchen Stuff

food processor
stir fry
paper towel

Directions

Halve 1 pepper, remove seeds and cut into strips. Roll the pepper between hands, cut into pieces and shake out seeds. Garlic peel and chop. Cut chickpeas and put them in a bowl with fish sauce, pepper strips and half of garlic. Chick peas coarsely puree. While machine is slowly turning in a thin stream, add as much oil until smooth, smooth mass is created. Keep Houmous covered at room temperature until use. Cut in scampi on the back, remove the intestinal tract.
Chop the shallots and finely chop. Heat gently in sesame oil. Add sesame seeds and heat for approx. 1 minute until fragrance comes loose. Maizena raided in teriyaki marinade. Add marinade, vinegar and shallot and let dressing on a low heat. Allow to cool completely. Scampi according to instructions under thawing water. Scampi gently peel, leave the tail.
Scampi dry with kitchen paper. wok heating to be piping hot, pouring peanut oil over pan bottom. Scampi for about 1 minute on high heat. Shake, add the rest of the garlic and bake for approx. 1 minute again. Stir in oyster sauce and chunks of pepper, bake for another 1-2 minutes until scampi is tender. Meanwhile, sesame vinaigrette and houmous gently heat, until lukewarm. Create Houmous on hot plates. Place iceberg lettuce on top. Shrimp and pieces of pepper with skimmer from wokkenscheppen and distribute on plates. Sesame vinaigrette on it.