Clgp Garnelen Gemüse Wok 7274

Shrimp with Marinated Broccoli on Jasmine Rice

3040 Min

Stir-fried wok vegetables with luscious shrimp: The marinade made from our Curry Madras seasoning mix gives this dish its radiant yellow fresh kick.

Ingredients 4 Portions

  • 500 gShrimp
  • 300 gJasmine rice
  • 1  Broccoli
  • 2 pieceGreen bell pepper
  • 1 pieceGarlic clove
  • 1 pinchPepper Black, Whole
  • 1 tsp.Black sesame seeds
  • For the marinade

    • 1 pieceGarlic clove
    • 4 tbsp.Soy sauce
    • 5 tbsp.Sesame oil (or sunflower oil)
    • 1 pieceLime, squeezed
    • 2 tbsp.Curry Madras


    1. 1

      Defrost the shrimp and remove the shells (if necessary). Prepare the jasmine rice according to the instructions on the packaging.

    2. 2

      To make the marinade: Finely grate or crush a clove of garlic. Mix the garlic with the soy sauce, sesame oil, juice from 1 lime and Kotányi Curry Madras seasoning mix.

    3. 3

      Add water to a large pan. Cut the broccoli into florets. Remove the core from the bell pepper and dice. Cut the clove of garlic into thin slices.

    4. 4

      Blanch the broccoli florets in boiling water for 3–4 minutes. Plunge into ice-cold water so that they keep their color.

    5. 5

      Heat a wok, add 2 tbsp. of sesame oil and the sliced garlic and fry briefly. Fry the broccoli and pepper for a few of minutes, use half the marinade to deglaze the pan and remove the vegetables from the pan.

    6. 6

      Fry the shrimp in the same pan until they are nicely seared. Pour the rest of the marinade over the shrimp, quickly toss through and remove from the heat.

    7. 7

      Dish the cooked rice up onto the plates with the wok-fried vegetables and shrimp and garnish with black sesame seeds.

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