This is a quick one, it's basically just arranging. Prunes and liverwurst might seem a little off, but it's actually really good.
Open Sandwiches for 4 [300kcal / serving]
8 slices of rye bread (The smaller the better. I had too big slices and as you can see, it looks kinda boring. You can use other kinds of bread.)
8 servings of butter
8 small servings of liverwurst
8 slices salami
8 prunes
8 prepared shrimps (you can take fresh ones, then you have to prepare them yourself)
8 slices of lettuce
tartar and sweet chili sauce if you like
1. Spread a serving of butter on each slice of bread.
2. Putt a blob of liverwurst on one half of 4 of the breads (so in the end you have 4 slices of bread with on half liverwurst).
3. Arrange two prunes in front of the liverwurst.
4. Put two slices salami in front of it.
5. Add the second blob of liverwurst. So in the end, your bread slices look like this: liverwurst, 2 prunes, 2 slices salami, liverwurst.
6. Arrange lettuce and shrimps on the other 4 bread slices.
7. You can add remoulade and sweet chili sauce to the shrimp sandwich if you like
Nyt
ditt måltid!
For this recipe, you're supposed to use giant prawns, but as I've mentioned before, I'm highly allergic to shellfish, that's why I can't prepare prawns (my fingers swell). So when I'm making this dish for my family, who loves it, I'm using already prepared shrimps out of the chiller cabinet.
To achieve a more appealing look, you should try to use giant prawns with the head still on.
Kung Po Prawns for 4 (220kcal / serving)
400g shrimps OR 20 giant prawns with the head on OR you can use any other white fish or squid
200ml chicken broth
50g scallions
15g ginger
2 garlic cloves
2tbsp Doubanjiang (you can use chilisauce instead, but the taste will be slightly different)
2tbsp starch
8tbsp ketchup
4tbsp sake (rice wine)
1 1/3tbsp soy sauce
2tbsp sugar
2tsp rice vinegar
1 1/2tbsp salad oil
2tsp sesame oil
1. Chop scallions, ginger and garlic.
- When you're not using prepared shrimps, you should now prepare the giant prawns. Remove the legs and antennas with a knife or a pair of scissors. Remove the end of the tail and press out the liquid. Cut open the backpart of the prawn, but keep the first and last segment intact. With a thin skewer, remove the bowel.
2. In a bowl, combine chicken broth, ketchup, sake, soy sauce, sugar and vinegar. Mix well.
3. In another bowl, combine starch with 2tbsp water.
4. Let's fry the prawns/shrimps. In a pan, bring 2tsp salad oil to high heat. Add the shellfish.
5. When using prawns you fry them until they turn red. When using shrimps, you fry them for about 2-3 minutes. Then remove both from the pan.
6. In the same pan, heat another 2tsp of salad oil and add scallions, ginger and garlic. Add doubanjiang but be careful. The spiciness might make you cough or burn in your eyes. Cook until everything developed its aroma.
7. Add the prepared spice mix (the one from step 2). Bring to a boil.
8. Add the shellfish and fry for another few minutes.
9. Slowly add the starch mixture while stirring fast to thicken the sauce.
10. At the end, add the sesame oil and done!
请慢用!!
This recipe is rather oily, so you should serve it with a plain side dish like rice to take in the extra oil. You can also consider steamed or cooked side dishes.
Fry the meat together with the garlic to give it an extra aroma, then add the fried eggplant.
You can use pork or beef and chilisauce instead of doubanjiang, but the taste will be not the same.
Spicy Fried Eggplant for 4 (500kcal / serving)
800g eggplant
150g - 200g (what you like) of ground meat
200ml chicken broth
70g scallions
15g ginger
2 garlic cloves
2tbsp salad oil
3tbsp soysauce
2tbsp sake
2tsp sugar
1tsp Doubanjiang
2tsp starch
2tsp sesame oil
oil for deep frying
1. Cut the scallions into small rings. Peel the ginger and garlic and then thinly slice both of it.
2. Remove the stem of the eggplant. Cut it into bitesize pieces.
3. Now it's time to deep fry the eggplant. In a pot, heat enough oil to 180°C. Add the eggplants and deep fry until the skin is deep purple (2-3 minutes). Take them out and place them on a plate with a kitchen towel to drain.
4. Let's fry the meat. In a pan, bring the salad oil to medium heat. Add the ground meat and fry until crumbly.
5. Add ginger, scallions and garlic and keep frying.
6. Add doubanjiang but be careful, the spiciness might make you cough or burn in your eyes. Add soysauce, sugar and sake. Add the chicken broth and boil up.
7. Add the fried eggplant and let everything boil for 1-2 minutes.
8. In the meantime, combine the starch with 1 1/2 tbsp water. While fast stirring, add the starchmix to the pan and thicken everything a bit.
9. When it has thickened, add the sesame oil and done!
请慢用!!
Beware, you might need some bitters afterwards.
