Pan-fried vegetables with prawns

Name: Pan-fried vegetables with prawns
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Sweet peas; 250 g Carrots; 1 collar Spring onions; 2 Garlic cloves; 1 stick of lemongrass; 12 (approx. 300 g) Shrimp tails with shell; 2 TABLESPOONS Sesame Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g frozen peas; 2 TABLESPOONS Sesame seeds; 50 ml dry sherry; 3 TABLESPOONS Soy sauce; 7-10 Tbsp Sambal Oelek

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Sweet peas
250 g Carrots
1 collar Spring onions
2 Garlic cloves
1 stick of lemongrass
12 (approx. 300 g) Shrimp tails with shell
2 TABLESPOONS Sesame Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g frozen peas
2 TABLESPOONS Sesame seeds
50 ml dry sherry
3 TABLESPOONS Soy sauce
7-10 Tbsp Sambal Oelek

Directions

1
Clean, wash and possibly halve the sugar snap peas. Cook in boiling salted water for about 5 minutes. Peel carrots and cut into thin slices. Clean, wash and cut spring onions into rings. Drain the mangetout.
2
Peel garlic. Chop garlic and lemongrass. Peel, gut and wash the prawns. Dab dry and fry in hot oil all around for about 4 minutes. Add garlic and lemongrass and fry. Season shrimps with salt and pepper. Remove from the pan. Swirl the vegetables and sesame seeds in the frying fat for 3-5 minutes. Add sherry and soy sauce.
3
Season shrimps with salt and pepper. Remove from the pan. Swirl the vegetables and sesame seeds in the frying fat for 3-5 minutes. Add sherry and soy sauce. Season with Sambal Oelek. Add the prawns again and warm them up
4
Glass plate: Olberhauer glass