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!!
