Axel`s Prawns Marinated with Curry Tandoori Paste
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g shrimp (s), fresh, peeled or frozen shrimp, thawed and drained well
- 2 carrot (s)
- 3 small bell peppers, yellow, green, red
- 1 small zucchini
- 200 g sour cream
- 100 ml vegetable stock, fresh or instant
- 20 g iner, chopped
- 5 tablespoon tandoori curry paste
- 1 clove (s) garlic, finely chopped
Print Recipe
Pin Recipe Instructions
- Mix the sour cream, curry paste, ginger and garlic.
- Soak the prawns for about 2 hours, set aside.
- Peel the carrots, cut into fine strips (julienne) or slice. Wash and core the peppers and cut into fine strips. Wash the zucchini, cut into fine strips (julienne) or slice.
- Tip:
- You can also take frozen Asia / China vegetables and let them thaw before use.
- Heat a high pan without oil, add the prawns, pour in the vegetable stock, bring to the boil.
- Fold in the vegetables, bring to the boil, reduce the heat, cover and simmer for about 15 minutes over a low heat.
- Garnish:
- Basmati rice and mango chutney or naan bread to add to the sauce.
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