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Wednesday, February 21, 2007

Thai style stir fry with Baby Shrimps, and deep fried Calamary

Ingredients: 1 large onion, 2 large red or yellow bell peppers, 3 carrots, 120 grams champignon, 500 grams peeled baby shrimps, 500 grams calamari rings, egg noodles, some dry white wine, soy sauce, caramelized ginger.

Implements: Wok
Serves: 6
Time: 30 minutes

1. Prepare the noodles according to the instructions on the package. Drain and put aside.

2. Dice the onion, carrots, peppers and mushrooms. Heat some oil in the wok and lightly fry the onion. Add the mushrooms and some salt, continue cooking until the mushrooms begin to release juices. Add the peppers and stir some more. Add the carrots, wine and baby shrimps. Cook for 10 more minutes, stirring occasionally.

3. Add the noodles, ginger and soy sauce and cook for 5 more minutes.

Bonus recipe:
Remember the calamari from the ingredients list? Here goes:

4. Rinse the calamari rings, dip in flour, add salt and throw in a deep fryer.

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