Asian vegetables with prawns and duck breast
very easy
90 mins
90 mins
Ingredients
- 7-10 Tbsp Ingredients for 4 people:
- 100 g Tempura flour (Asian stores; substitute or wheat flour)
- 1 Egg yolk (Gr. M)
- 4 leaves TK-Wan-Tan (Asian store)
- 4 Duck breasts (à approx. 200 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g Basmati rice
- 2 Carrots
- 1 red onion
- 2 Spring onions
- 4 Herbal Siddlings
- 1 (approx. 30 g) piece of ginger
- 8 raw Seawater shrimps (approx. 25 g each; without head, with shell)
- 1 l white frying oil
- 2 TABLESPOONS Peanut oil
- 3 TABLESPOONS Soy sauce
- 2 TABLESPOONS Oyster sauce (Asian shop)
- 1 TABLESPOON Chicken Chilli Sauce
Directions
- 1
1 For the tempura dough mix flour, egg yolk and 1⁄4 l cold water. Do not stir too hard, the dough may be a little lumpy. Put it in the fridge, then it will be nice and crispy when baked out. Take 4 Wan-Tan sheets out of the package and let them thaw. Refreeze the rest of the Wan-Tan sheets
- 2
Preheat oven (electric cooker: 100 °C/circulating air: not suitable/gas: see manufacturer). Duck breasts Entenbrüste
- 3
wash, dab dry. Cut the skin lengthwise several times. Season with salt and pepper. Heat an ovenproof pan without fat. Fry the duck breasts for 3-4 minutes on the skin side at medium heat, turn and fry on the meat side for 2-3 minutes. Place the pan in the hot oven and continue to fry for 15-20 minutes
- 4
Cook the rice in 400 ml salt water according to the instructions on the packet. Peel and wash the carrots and cut them into sticks. Peel and finely dice onion. Clean and wash spring onions and cut them into rings. Clean, wash and chop the mushrooms. Peel ginger, chop very finely. Peel prawns and remove the dark intestine if necessary. Rinse shrimps cold and dab dry
- 5
Break Wan-Tan leaves into pieces. Heat the frying oil in a wide pot or deep fryer to approx. 180 °C (it is hot enough as soon as bubbles rise from a long wooden skewer). Fry the Wan Tan pieces for about 1 minute until crispy. Lift them out and let them drip off on kitchen paper
- 6
Pull the prawns through the tempura dough with a fork, let them drip off a little. Fry in portions in hot frying oil (approx. 180 °C) for 3-4 minutes, turning occasionally. Lift them out and let them drip off on kitchen paper
- 7
Heat peanut oil in a wok or large pan. Stir-fry the carrots, all onions, mushrooms and ginger for 3-4 minutes. Stir in soy sauce, oyster sauce and chilli sauce. Fold in rice. Cut the duck breast open. Arrange the asia pan with prawns, duck breast and wonton
More Delicious Recipes
