Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Shrimp stir-fry with sugar snap peas
The sugar snap pea pod is perfect for the wok, with its deliciously crunchy texture and affinity for short, high heat. Here she is seasoning prawns Korea-style!
Preparation time: 20 minutes
Difficulty level: 2 out of 5
| Ingredients (2 servings) | ||
|---|---|---|
| 100 | ml | Chicken stock |
| 1 | shot | Dry sherry |
| 2 | tablespoon(s) | Soy sauce |
| 1 | tablespoon(s) | Gochujang (Korean spice paste), alternatively sweet chilli sauce |
| 1 | teaspoon(s) | Corn starch |
| 2 | tablespoon(s) | Vegetable oil |
| 3 | Garlic cloves, chopped | |
| 2 | tablespoon(s) | Fresh ginger, chopped |
| 500 | g | Raw prawns, peeled, defrosted |
| 250 | g | Sugar snap peas, frozen |
| Salt | ||
| 2 | Spring onions, thinly sliced | |
Preparation:
- In a small bowl, stir together the stock, sherry, soy sauce, gochujang and cornflour to make a seasoning sauce.
- Heat the wok or a cast iron pan over high heat, add 1 tablespoon of oil, stir-fry the garlic and ginger until fragrant, about 10 seconds. Push the mixture to the edge, carefully add the prawns and spread evenly in a single layer. Allow to colour undisturbed for 1 minute. Then stir-fry the prawns, adding the garlic and ginger, until the prawns are just starting to turn pink but are not yet cooked through, about 30 seconds.
- Add the rest of the oil, fold in the sugar snap peas and stir-fry until everything is well combined. Now add the seasoning sauce and continue to fry until the prawns and sugar snaps are just cooked and crispy, 1 to 2 minutes. Season to taste, sprinkle with the spring onions and serve with jasmine rice.
Falstaff wine recommendation
Sauvignon Blanc DAC 2020, Schneeberger Winery
Superficially documents the origin of the Styrian Sauvignon, in the bouquet a mixture of aromas of red and yellow peppers and elderflowers, with a hint of stone fruit, spicy-fruity on the palate, exemplary texture of youthful fruit fullness and supporting acidity, endlessly brilliant with a lot of cool mineral fruit length.
€ 7,40; weingut-schneeberger.at
