Summary

Ingredients

• 300 g shrimp (s), frozen
• 3 spring onion (s)
• 2 clove (s) garlic, fresh
• 2 stalks lemongrass
• 2 chilli flakes
• 200 g mushrooms, small, fresh or canned
• 100 g cashew nuts, salted
• 2 tablespoon oil, (peanut oil)
• 2 tablespoon fish sauce
• 3 tablespoon soy sauce

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Instructions

1. Chop the spring onions, chop the lemongrass very finely, and crush it if necessary. Peel the garlic cloves and cut into small pieces.
2. Heat the peanut oil in a wok or a deep pan, briefly toss the spring onions, lemongrass and garlic in it. Add the thawed prawns and the chilli flakes, toss everything briefly, set the temperature to medium and fry for approx. 3 minutes. Add the cleaned mushrooms and stir briefly. Stir in the fish sauce and soy sauce. Let everything simmer for about another 3 minutes, stir in the cashew nuts and stir again for about 2 minutes.
3. Serve with basmati rice.
4. Serving idea 1: First briefly fry the Chinese cabbage or some chicory leaves in peanut oil, take out, put aside and continue as described above. Arrange the remaining ingredients on the leaves later.
5. Serving idea 2, for hobbyists and can be combined with idea 1: Skewer the prawns on lemongrass stalks and fry them.