Ingredients — serves 4:
Nordic shrimps (fresh, deep-frozen or preserves) 200 g
Green peas (fresh out of pods or deep-frozen) 400 g
Olive oil 2 tbsp.
Garlic 3−4 cloves (or to taste)
Onions 1 small
Ginger piece of root about 50 g
Lemongrass 3 stalks
Vegetable stock 500 ml
Coconut milk 200 ml
Lime 1 pcs.
Single cream 100−150 ml
Sugar ½ tsp.
Salt ½ tsp.
Pepper (preferably freshly ground) ½ tsp.
The cooking itself takes no more than half an hour, therefore it is recommendable to prepare (pre-process) all ingredients, placing them in bowls at hand. — If fresh peas used — rinse them thoroughly and drain. Deep-frozen peas: thaw completely (3−4 hours before cooking or over night), rinse and drain. — Chop the onions, garlic, ginger finely — you can put them together in one bowl. — Hammer the lemongrass stalks (crashing the outer peel). — In a separate bowl, pour in the coconut milk, add the lime juice, sugar, salt and pepper, whisk until homogeneous. — Boil up the vegetable stock. Heat 2 tablespoons of the olive oil in your soup-pot (thick-bottom preferably) and stir-fry the chopped onions, garlic, ginger and crashed lemongrass for couple of minutes. Add the hot vegetable broth (it should be really hot, boil it up once again before adding if necessary — otherwise watch your eyes and hands: any cold liquid added to a sizzling oil will splash dangerously high and can even cause an inflammation if you use a gas-stove). Adjust the heat to low and simmer for 10 minutes. Now add the green peas and let simmer another 10 minutes. Use this time for frying the shrimps — they will need about 4−5 minutes, until light pink. Turn the heat off, fish out and dispose of lemongrass stalks and purée the rest. Add the coconut-lime mixture, fried shrimps and single cream. Boil up and simmer further 5 minutes, stirring constantly. That’s it! Enjoy your meal!
Nordic shrimps (fresh, deep-frozen or preserves) 200 g
Green peas (fresh out of pods or deep-frozen) 400 g
Olive oil 2 tbsp.
Garlic 3−4 cloves (or to taste)
Onions 1 small
Ginger piece of root about 50 g
Lemongrass 3 stalks
Vegetable stock 500 ml
Coconut milk 200 ml
Lime 1 pcs.
Single cream 100−150 ml
Sugar ½ tsp.
Salt ½ tsp.
Pepper (preferably freshly ground) ½ tsp.
The cooking itself takes no more than half an hour, therefore it is recommendable to prepare (pre-process) all ingredients, placing them in bowls at hand. — If fresh peas used — rinse them thoroughly and drain. Deep-frozen peas: thaw completely (3−4 hours before cooking or over night), rinse and drain. — Chop the onions, garlic, ginger finely — you can put them together in one bowl. — Hammer the lemongrass stalks (crashing the outer peel). — In a separate bowl, pour in the coconut milk, add the lime juice, sugar, salt and pepper, whisk until homogeneous. — Boil up the vegetable stock. Heat 2 tablespoons of the olive oil in your soup-pot (thick-bottom preferably) and stir-fry the chopped onions, garlic, ginger and crashed lemongrass for couple of minutes. Add the hot vegetable broth (it should be really hot, boil it up once again before adding if necessary — otherwise watch your eyes and hands: any cold liquid added to a sizzling oil will splash dangerously high and can even cause an inflammation if you use a gas-stove). Adjust the heat to low and simmer for 10 minutes. Now add the green peas and let simmer another 10 minutes. Use this time for frying the shrimps — they will need about 4−5 minutes, until light pink. Turn the heat off, fish out and dispose of lemongrass stalks and purée the rest. Add the coconut-lime mixture, fried shrimps and single cream. Boil up and simmer further 5 minutes, stirring constantly. That’s it! Enjoy your meal!
