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1 | Lime; juice of |
1 gross | cloves garlic peeled |
1 Esslöffel | Nam prik |
1/2 Teelöffel | Sambal oelek |
25 Milliliter | Ketchup manis; (sweet soy sauce) |
100 Gramm | Palm sugar or light muscovado sugar |
2 Esslöffel | coriander chopped |
1 Teelöffel | mint chopped |
1 Esslöffel | Sunflower oil |
40 Gramm | Bean sprouts |
40 Gramm | Mangetout peas; thinly shredded |
1/2 | Red pepper; seeded, cut into |
| Fine strips |
1/3 mittel | Carrot; peeled and cut into |
| Fine strips |
1/2 klein | red onion thinly sliced |
4 | Fresh shiitake mushrooms; thinly sliced |
| For the Vegetable Stir Fry:; (cont) |
4 | Oyster mushrooms; torn into fine |
| Strips |
15 Gramm | Pickled ginger; finely shredded |
4 Esslöffel | Sunflower oil |
12 gross | eggs beaten |
225 Gramm | Fresh white crab meat |
| salt |
| black pepper freshly ground |
1 For the Nam Prik Sauce: Put the lime juice and garlic into a liquidiser and whizz until smooth. Add all the other ingredients and blend well. Add water to make a smooth sauce-like consistency and pass through a fine sieve.
2 For the Vegetable Stir-Fry: Heat the oil in a frying pan or wok, add all the vegetables and stir-fry for 1-2 minutes until cooked but still crunchy. Add the pickled ginger and toss for a few seconds to heat through.
3 Drizzle some nam prik sauce over the base of each plate in a zigzag pattern and put the stir-fried vegetables in the centre of each one.
4 For the Omelettes: Heat a 20-23cm/ 8-9" omelette pan over a medium heat, add 1 tbsp oil and, when hot, 1/4 of the beaten eggs. Move the mixture over the base of the pan with the back of a fork until beginning to set. Then stop stirring and cook for two minutes until just a little moist on top.
5 Put 1/4 crab meat down the centre of the omelette and season to taste with salt and pepper. Fold the omelette over twice and place on the stir-fried vegetables. Serve straight away, and cook the remaining omelettes in the same way.
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