Curry raspberries on salad bar

Name: Curry raspberries on salad bar
Yield: 4
Ingredients: ½ dl Cayenne pepper; ½ dl Chicken broth; ½ dl Water; ½-1 tbsp Curry paste; 1 clove Garlic (finely chopped); 1 small Onion (chopped); 2 tbsp Fresh chopped cilantro or 2 tbsp. grated lemon peel and 3 sprigs of parsley (chopped); 2 tsp Curry; 2 tbsp Olive oil; 2 tsp Cumin seeds; 250 g Sugar peas; 400 g Medium-sized shrimp (peeled); 8 leaves Of iceberg lettuce

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Curry raspberries on salad bar

½	dl	Cayenne pepper
½	dl	Chicken broth
½	dl	Water
½-1	tbsp	Curry paste
1	clove	Garlic (finely chopped)
1	small	Onion (chopped)
2	tbsp	Fresh chopped cilantro or 2 tbsp. grated lemon peel and 3 sprigs of parsley (chopped)
2	tsp	Curry
2	tbsp	Olive oil
2	tsp	Cumin seeds
250	g	Sugar peas
400	g	Medium-sized shrimp (peeled)
8	leaves	Of iceberg lettuce

Instructions for Curry raspberries on salad bar

To prepare the Curry raspberries on salad bar recipe, please follow these instructions:

Curry Paste:
It is mixed in a food processor. Store in a dark and cool place.

Lay the salad leaves on four plates and set them aside. Heat the chicken broth in a wok or frying pan with good heat. Stir onion and garlic until it is tender, approx. 5 min. Add the curry paste.

Bring the prawns in and heat them with stirring approx. 3 min. Add sugar sugars. Continue stirring approx. 2 min. Take the wok off the heat.

Add fresh coriander, or chopped parsley and lemon peel, and put on the plates.

Server immediately.

Curry raspberries on salad bar

Ingredients for Curry raspberries on salad bar

Instructions for Curry raspberries on salad bar

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