Marinated prawns on Mini-Pak-Choi with lime-garlic dressing
easy
25 mins
25 mins
Ingredients
- 1 stick of lemongrass
- 1/4 collar Coriander
- 1 red chilli pepper
- 8 TABLESPOONS Garlic vinegar
- 4 TABLESPOONS Honey
- 4 TABLESPOONS Oyster sauce
- 7-10 Tbsp Juice and grated peel of 1 lime
- 8 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 300 g raw shrimps, (without head; peeled with tail)
- 30 g Peanuts
- 250 g Mini-Pak Choi
- 7-10 Tbsp Kitchen paper
Directions
- 1
Wash lemon grass and cut into pieces. Wash and chop the coriander. Wash chilli and cut into fine rings. Mix vinegar, honey, oyster sauce, lime juice and zest. Gradually add oil drop by drop.
- 2
Season with salt and pepper and stir in lemon grass, chilli and coriander. Warm up the marinade (approx. 50°), let it cool down. Strain 6-8 tablespoons as dressing through a sieve and chill. Marinate the shrimps in the remaining marinade for approx. 30 minutes. Coarsely chop the peanuts and roast them in a pan without fat until golden brown, take them out. Clean the Pak Choi, wash thoroughly and drain. Cut Pak Choi lengthwise in half and stew in a pot with little salted water for 4-6 minutes until firm to the bite. Heat up a coated pan. Put marinated shrimps into the pan and fry them at medium heat for 3-4 minutes, depending on size. Drain Pak Choi, rinse with cold water, dab dry with kitchen paper and mix with the dressing that has been set aside.
- 3
Clean the Pak Choi, wash thoroughly and drain. Cut Pak Choi lengthwise in half and stew in a pot with little salted water for 4-6 minutes until firm to the bite. Heat up a coated pan. Put marinated shrimps into the pan and fry them at medium heat for 3-4 minutes, depending on size. Drain Pak Choi, rinse with cold water, dab dry with kitchen paper and mix with the dressing that has been set aside. Season shrimps with salt. Arrange Pak Choi and prawns and sprinkle with peanuts
- 4
30 minutes waiting time
Nutrition Facts
200 kcal
6 g
12 g
17 g
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