Today I have a special guest post again. I would like to introduce you all to Tarik, a good friend and fellow blogger! He is the blogger of Dushi Foods you should seriously check out his blog if you haven’t already. We have actually cooked together a couple of times as well and that was always great!
He is also a Yu di Korsou who now lives in Holland. He is however about to go do his internship in Italy where I’m sure he will pick up some awesome new cooking skills. (I am totally jealous) Either way check out this post he wrote for you guys. Enjoy!
Asian Style Quinoa with Hot Sesame Oil Shrimp
About two weeks ago (while in Curacao) my mom came up with this great idea for a quinoa. My mom and I share a talent where we can make an awesome meal with ingredients that are sitting in the fridge.
So with a quick look in the fridge she decided to make an Asian style quinoa. And in no time we were eating this amazing dish. Of course I couldn’t let her make it on her own, because I always want to help out in the kitchen. Hope you guys enjoy!
Ingredients😦serves 4 )
-16 black tiger prawns
-1 inch fresh ginger chopped
-3 cloves of garlic finely chopped
-1 small red onion chopped
-1/2 red bell pepper finely chopped
-1 handful dried Chinese mushrooms (let soak in water for 20 min)
-2 handfuls French cut green beans (frozen)
-1 handful coriander finely chopped
-2 sprigs of green onions finely chopped
-3 tablespoons fish sauce
-Cayenne pepper to taste
-1 bouillon cube
-3 tablespoons vegetable oil/canola oil
-2 tablespoons sesame oil
-1 tablespoon cornstarch
Cook the quinoa according to directions in a pan. In a wok on medium heat, drizzle the vegetable/canola oil then add ginger, garlic and onions and stir for three minutes. Next add the red bell pepper, the dried mushrooms (sliced), the green onions; the French cut green beans, the bouillon cube, fish sauce and cayenne pepper. Stir for another 3 minutes. Then add the cooked quinoa. Stir for another few minutes. Turn of the heat and add the coriander. Marinate the prawns in hot sesame oil and cover them with cornstarch. Add the prawns to a hot (dry) skillet and fry for two minutes on each side. Plate, and serve.
Did you know?!
The prawn feeds by filtering nutritious particles out of the water flowing around the prawn, and the prawn is therefore often found on rocks or close to the sea floor.