Der Beitrag Fried rice with shrimp erschien zuerst auf kitchensplace.
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Whenever I have leftover rice in the fridge, I always have delicious Chinese fried rice. I use more vegetables, fish or meat and conjure up a completely new dish from all the leftovers. This time I actively decided to cook a little more rice so I could create this fried rice with shrimp recipe the next day. The secret behind these recipes is always the sauce that connects everything. However, it must not be too salty or too runny, which is why I worked on my perfect sauce for a long time. The result was this sauce, which I prepare with oyster sauce, soy sauce, a little water and a bit of sweetness so that it doesn’t get too salty. By the way, you can find all the ingredients in the supermarket or directly in the Asia store.
If you are in the mood for more recipes from Asian cuisine, take a look at my recipe category “ Asian dishes ” around.
Nutritional information per serving of fried rice with shrimp
Calories: 471 – Protein: 38g – Fat: 10g – Carbs: 52g
Fried Rice with Vegetables and Shrimp
Ingredients
- 200g cooked rice
- 250g black tiger prawns
- 2 cloves garlic
- 1 zucchini, 1 red onion
- 1 bell bell pepper
- 1 carrot
- 100g edamame beans
- 50g mung bean sprouts
- 2 tsp oyster sauce
- 3 tbsp soy sauce
- 3 tbsp water
- a little sweet
- oil for the pan (ideally sesame oil).
Directions
- Step 1 Cut the zucchini, bell bell pepper, garlic and carrot into cubes and fry in a little oil in a deep pan. Peel and quarter the onion, pick off the individual layers and add to the vegetables. Add the shrimp as well. Fry the vegetables and shrimp for about 5-10 minutes
- Step 2 In the meantime, mix the oyster sauce with soy sauce, water and some sweetener (e.g. 1-2 dashes of sweetener or 1/2 tsp sugar) and pour over the vegetables
- Step 3 add rice to the vegetables and fry briefly. Then deglaze everything with the sauce and stir. Add edamame and sprouts, mix and let everything steep for another 2-3 minutes.
If you like you can find me here on Pinterest in pin the following picture.
Der Beitrag Fried rice with shrimp erschien zuerst auf kitchensplace.
]]>Der Beitrag Glass noodle salad with prawns and peanuts erschien zuerst auf kitchensplace.
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Glass noodle salad with shrimp, peanuts, edamame, vegetables and a fresh peanut-lime dressing actually sounds more like a classic summer dish, doesn’t it? Perhaps! But sometimes summer just has to return to the winter kitchen to bring back a little more warmth and a feeling of summer. So recently I just felt like having a fresh and light summer dish again!
My glass noodle salad came just right there. It is fresh, light and incredibly tasty due to its versatile ingredients and the fresh flavor of the lime. What goes better with it than a spicy peanut dressing?
If you’re in the mood for recipes with peanuts, then have a look here past.
Nutritional information per serving:
Calories: 494 – Protein: 24g – Fat: 21g – Carbs: 52g
Glass Noodle Salad with Shrimp and Peanuts
Ingredients
- 100g glass noodles
- 150g shrimp
- 1 carrot
- 2 scallions
- 100g edamame
- 15g peanuts
- 1 bunch cilantro
- 1 lime
- 2 tbsp peanut butter
- 1 clove garlic
- 1 tsp sesame oil
- salt, pepper
Directions
- Step 1 Put the glass noodles in hot water and let them steep. Meanwhile, place the shrimp in hot water and lightly cook.
- Step 2 Cut the carrot into fine strips, finely chop the garlic and lightly sauté in a pan with a little sesame oil for about 10 minutes. Meanwhile, mix the peanut butter with lime juice and stir in a little water, depending on the consistency.
- Step 3 Now mix the glass noodles with the peanut-lime sauce, peanuts, edamame and steamed vegetables in a large bowl. Stir in the shrimp. Garnish with cilantro and serve.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Glass noodle salad with prawns and peanuts erschien zuerst auf kitchensplace.
]]>Der Beitrag Spaghetti Aglio e Olio with prawns and chilli erschien zuerst auf kitchensplace.
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Spaghetti Aglio e Olio is probably one of the classics at the Italian restaurant around the corner. I just love this classic so much and I really cook it on a regular basis, especially after work. The great thing about this dish is that it goes so quickly, has all the macronutrients, and tastes delicious.
When preparing this dish, it is important that you use really good olive oil. I always recommend looking for keywords like “extra virgin” or organic quality when using olive oil. A good olive oil is half the battle for this dish! The other half for this spaghetti comes together with the garlic, parmesan and parsley. Glassy fried prawns and some fresh lemon juice round off everything.
For more pasta recipes have a look in my category “ Pasta and rice ” after.
Nutritional Information per serving of Spaghetti Aglio e Olio
Calories: 484 – Protein: 29g – Fat: 20g – Carbs: 46g
Spaghetti Olio e Aglio with Prawns und Chili
Ingredients
- 250g spaghetti
- 250g shrimp
- 2 chili peppers
- 2 cloves of garlic
- 3 tablespoons olive oil
- 1 bunch of parsley
- 1/2 lemon
- salt
Directions
- Step 1 Cook the spaghetti in salted water. Meanwhile, lightly fry the shrimp in a deep pan, finely dice the chilies and press the garlic.
- Step 2 Add 1 ladle of the spaghetti water to the shrimp and add the ready-scented spaghetti directly from the water to the shrimp using pasta tongs. Mix with olive oil, chilies and the garlic
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Step 3
Finely chop the parsley and fold into the pasta. Finally, sprinkle with lemon juice and serve.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Spaghetti Aglio e Olio with prawns and chilli erschien zuerst auf kitchensplace.
]]>Der Beitrag Summer rolls with shrimp and peanut dip erschien zuerst auf kitchensplace.
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I can still remember the first time I ate these delicious Summer Rolls at the Vietnamese restaurant last summer. With no expectation and no introduction, I was served two of these crunchy rolls for starters, which were filled with fresh prawns and salad. There was also a peanut dip and extra coriander. All in all, the Summer Rolls were just perfect and since then I haven’t been able to eat enough of these small rice paper rolls.
After the temperatures reached a record high again this summer, I decided to simply prepare the Summer Rolls myself. The first attempt actually turned out to be a bit tricky, because you have to get the hang of rolling up first. I’ll explain my tricks to you now.
First of all, of course, you need rice paper as a basis. I continued to choose cucumber, carrots, lettuce, sprouts, shrimp and glass noodles for the filling. Of course, you can also fill your summer rolls differently, because creativity is limitless here.
How are the summer rolls rolled perfectly?
But now to the roll: I simply held the rice paper for a few seconds (5-6) from both sides under a jet of water and then laid it out on a damp plate. The rice paper will become more elastic in the next few moments, but will retain its basic structure. If you soak it in water for too long, it will become too soft and no longer roll up well. Then I laid out my filling except for the prawns in the upper half and rolled up half of it tightly for the first time. Then I put 3-4 shrimp on the leftover piece and folded the sides of the rice paper towards the middle so that nothing falls out at the ends. Finally the Summer Rolls are rolled up. Make sure that they are really rolled up tightly and that the sides are tightly closed. Otherwise your summer rolls will fall apart again.
If you then leave the Summer Rolls on the plate for a moment, the rice paper will solidify again by itself. Your Summer Rolls are ready!
Nutritional information per serving:
Calories: 70 – Protein: 4g – Fat: 0g – Carbs: 13g
Summer Rolls with Shrimp and Peanut Dip
Ingredients
- 4x rice paper
- 125g shrimp
- 60g glass noodles
- 40g cucumber
- 40g carrot
- 40g iceberg lettuce
- 20g sprouts
- some cilantro
- For the dip:
- 40g peanut butter
- 2 tbsp water
- juice 1/2 lime
- 1 tsp soy sauce
Directions
- Step 1 Boil the shrimp briefly in salted water. Then rinse in cold water and set aside. Cook the glass noodles in hot water and drain.
- Step 2 Dip the rice paper in water for 5 seconds. Then lay it out on a plate and top with cucumber and carrot sticks, lettuce, sprouts, glass noodles, and cilantro in the center of the top half.
- Step 3 Roll up the rice paper tightly with the filling until halfway. Place the shrimp in the center, close to the filling. Then fold the sides over to cover the contents. Then roll up completely under tension
- Step 4 Tip: Make sure the sides are closed so nothing falls out.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Summer rolls with shrimp and peanut dip erschien zuerst auf kitchensplace.
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