Udon met garnalen en pinda, gebakken |
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300 g droge of 500 g verse udon olie 4 zeer dungesneden sjalotjes 2 grote rode pepers, zonder zaad en in dunne plakjes 2 lepels sesamolie 300 g gare gepelde garnalen 200 g taugeh een handje korianderblad 2 limoenen in partjes Pindasaus: 200 g geroosterde pinda's 2 geschilde knoflooktenen 2.5 cm gemberwortel, grofgehakt 200 ml cocoanut cream 1 lepel sojasaus 1 thl hot chili sauce |
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BereidingMethod1. Plunge the noodles into a large pan of boiling water. Bring back to the boil, simmer for 1 minute until tender, then drain well. Cool under cold water. 2. Make the sauce: place the peanuts, garlic and ginger in a food processor and whizz until finely chopped. Transfer to a bowl and stir in the coconut cream; add soy and chilli sauces, to taste. 3. Heat 1cm/½in of vegetable oil in a wok or large frying-pan. When the oil is very hot, add the shallots and chillies and cook for 3-4 minutes until crisp and golden brown. Drain on kitchen paper. 4. Pour most of the oil out of the wok, leaving just a thin coating, then add the sesame oil. Cook the noodles for 1-2 minutes, then stir in the prawns and peanut sauce; stir in enough water (200-300ml/7-10floz) - to make a thick, glossy sauce and cook for 3-4 minutes until piping hot. 5. Stir in the beansprouts and coriander. Divide between plates and scatter over the crispy shallot mixture. Serve with wedges of lime for squeezing over. |
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