Roasted sesame oil for frying
8
Raw, peeled scampi
(approx. 120 g)
1
Garlic clove, pressed
1 cm
Ginger root, finely grated
¼ Tsp
Salt
150 g
Cherry tomatoes, halved
1 jar
Baby corn (approx. 210 g),
rinsed, dried, lengthwise halved
3 Tbsp
Light soy sauce
800 g
Zucchini spaghetti
3 Tbsp
Cilantro, finely chopped
1½ Tbsp Unrefined sugar
2 Tbsp
Fish sauce
1 Tbsp
Lime juice
60 g
Salted peanuts, coarsely chopped
2
Garlic cloves, pressed
1
Red chili pepper, seeds removed
and finely chopped
1 kg
Kohlrabi spaghetti
100 g
Snow peas, bias-cut in narrow
strips
2
Tomatoes, seeds removed and
diced
1. Heat up little oil in a coated frying pan. Fry
the scampi for approx. 1 min., turn, add
garlic and ginger and fry for another minute.
Remove, salt and put aside. If necessary, add
some more oil to the same pan.
2. Stir-fry tomatoes and corn for approx. 3 min.,
add soy sauce and zucchinis and mix well.
3. Add the scampi and the cilantro, stir and
and re-heat without frying..
1. Mix the sugar with fish sauce and lime juice
in a large bowl. Add peanuts, garlic and chili
pepper.
2. Add kohlrabi, snow peas and tomatoes, mix
and marinate for approx. 15 min.
Zucchini spaghetti with scampi
Preparation and cooking: approx. 20 min.
Kohlrabi salad (Som Tam)
Preparation and cooking: approx. 35 min.
Per serving: 129 kcal, F 4 g, Carbs 9 g, E 11 g
Per serving: 207 kcal, F 8 g, Carbs 19 g, E 10 g
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