Thai carrot salad with tiger prawns

Name: thai carrot salad with tiger prawns
Cook time: 35 min
Total time: 95 min
Yield: 4
Cuisine: Thai
Ingredients: 250 g tiger prawns freezer, bag a 500 g; 1 Red pepper; 2 teaspoons curry powder curry djawa; 1 tablespoon fresh ginger root grated; 3 tablespoons oil; 2 Red onions; 1 lime; 2 tablespoon Thai fish sauce; 1 teaspoon light brown caster sugar; 1 bag carrot julienne 150 g; package coconut milk a 200 ml; bag fresh coriander or basil, a 15 g; ice cubes

A nice thai recipe. The starter contains the following ingredients: fish, tiger prawns (frozen, bag of 500 g), red pepper, curry powder (curry djawa), fresh ginger root (grated), oil, red onions, lime, Thai fish sauce, light brown caster sugar, carrot julienne ( 150 g), coconut milk (a 200 ml), fresh coriander (or basil, a 15 g) and ice cubes.

Ingredients

Directions

Shrimp the shrimps according to the instructions. Rub red pepper between hands, cut off top and shake out seeds. Cut pepper into wafer-thin rings. Shrimp the shrimps and shred to a bowl with curry powder, ginger grater, half of pepper rings and 1 tbsp oil. Allow 1 hour to be absorbed in refrigerator.
Peel onion, cut into thin rings and put in ice cubes for 10 minutes to soften sharp onion taste. Lime clean poles, peel grate and press fruit. Stir in lime and lime juice, fish sauce, caster sugar and 1 tbsp oil. Drizzle onion rings and scoop with carrot jelly and some remaining pepper rings. Season the salad with salt and pepper. Heat 1 oil in woks and stir-fry prawns over medium heat for 2 minutes. Add coconut milk and heat for another 3-4 minutes, until shrimps are tender. Cut coriander. Spread salad over four deep plates. Create shrimps and sprinkle coriander over them.