Bean Salad with Shrimp

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Bean Salad with Shrimp
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Health Score:
9,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
5 Radish
½ red onion
10 grams fresh ginger
200 grams green Asparagus
2 Bok Choy
300 grams Broad bean (shelled)
salt
2 Tbsps vegetable oil
1 tsp green Curry paste
250 milliliters Coconut milk
12 Shrimp tails (deveined and peeled down to the tail segment)
freshly ground peppers
2 Tbsps yuzu Juice
2 Tbsps Rice vinegar
white peppers
How healthy are the main ingredients?
Coconut milkgingerRadishonionBok Choysalt

Preparation steps

1.

Rinse the radishes and slice into thin slices. Peel the onion and cut into thin columns. Peel ginger and grate finely. Rinse the asparagus, cut off hard ends and cut the stalks into 4 cm (approximately 1 1/2-inch) long pieces. Rinse bok choy and cut the leaves from the stems. Cut leaves into strips and slice the stems. Blanch beans in salted boiling water along with the asparagus for about 8 minutes. During the last 4 minutes, add bok choy stems. Drain, rinse in cold water and drain.

2.

Heat 1 tablespoon oil in a frying pan or wok. Add curry paste and cook 1-2 minutes, then fry the onion and ginger briefly. Pour in coconut milk, add the bok choy leaves and simmer for 2-3 minutes. Remove from heat and let cool slightly.

3.

In the meantime, rinse the shrimp, pat dry and fry in the remaining oil for 3-4 minutes while turning. Season with salt and pepper.

4.

Add the blanched vegetables to the sauce and season with yuzu juice and rice vinegar. Serve the salad with radishes and shrimp.