Pak Choi Filled and Baked
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 pak choi (pak choi mini)
- 100 g shrimp (s)
- 80 g oat cream cheese (oat roll)
- 2 cocktail tomatoes
- 2 leaves room garlic or 1/ small clove garlic
- some chilli flakes
- 4 teaspoons double cream
- 0.5 teaspoon ½ soup seasoning
- 4 teaspoons cream
- some pepper
- 80 g cheese, rated, spicy
- some basil, fresh
- possibly kernels (ground papaya kernels), see my recipe papaya pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 ° C fan oven.
- Wash the pak choi and pat dry. Put the shrimp between the leaves (leaf veins). Start at the bottom of the stalk and fill the gaps with cream cheese. Then insert the shrimp a little higher and fill up with cream cheese until everything is used up for the 2 pak choi.
- Cut the cocktail tomatoes into small pieces and press them into the cream cheese.
- Place carefully in a baking dish. Cut the garlic or the clove of garlic into very small pieces and spread over the filled pak choi. Mix the crème double, soup spice, chilli flakes, pepper and cream and spread evenly over the pak choi. Sprinkle the grated cheese on top and bake in the oven for about 20-25 minutes. The Pak Choi stays perfectly firm to the bite.
- After baking, top with cut basil leaves.
- Tip: Sprinkle dried, ground papaya kernels (papaya pepper) on top (see my recipe papaya pepper), this gives the perfect whistle.
- Ideal low carb meal for the evening. Non-low-carb rice is best served with it.
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