Asian White Tiger Shrimp Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g shrimp (s) (White Tier Shrimp)
- 100 g suar snap peas
- 1 large red pepper (s)
- 1 large clove garlic
- 5 spring onion (s)
- 4 large mushrooms
- 1 tablespoon oyster sauce
- 1 tablespoon teriyaki sauce with roasted garlic
- 1 tablespoon soy sauce, light
- 150 ml cream
- peanut oil
- salt and pepper
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Remove the shrimp from the intestines, cut a little more, wash thoroughly and drain.
- Wash the sugar snap peas, bell peppers and spring onions. Clean the mushrooms. Halve, core and dice the pepper. Cut the mushrooms and leek into slices. Finely slice the garlic.
- Heat the peanut oil in a large pan, fry the prawns briefly on both sides in stages with the chopped garlic, season with salt and pepper while frying, remove the prawns from the pan and set aside.
- Also fry the snow peas, bell peppers and mushrooms in the same pan, possibly add a little peanut oil. Add the 3 sauces, sugar and cream and reduce slightly. Put the prawns back in the pan, stir a little, sprinkle with the spring onions, season to taste and let them steep for a moment.
- Tastes very good with sticky rice, or as a starter with baguette, but also cold as a salad.
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