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Goong Pad Med Mamuang | Crispy Thai Cashew Shrimp
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25 min
Quick
Gurkerl Küche
Ein thailändischer Streetfood-Klassiker: Saftige Garnelen und geröstete Cashewkerne in einer aromatischen Woksauce mit knackigem Gemüse und duftendem Jasminreis. Schnell zubereitet und voller Geschmack.
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to package instructions and keep warm.
Pat the shrimp dry. Deseed the bell pepper and cut into bite-sized pieces. Wash the spring onions and cut into approx. 3 cm long pieces. Finely chop the garlic. For the wok sauce, stir together the oyster sauce, soy sauce, fish sauce, and cane sugar in a small bowl until smooth.
Wok Preparation
Heat 1 tbsp vegetable oil in a wok or large pan over medium heat. Toast the cashews for approx. 2–3 minutes until golden brown, stirring constantly, then remove and set aside.
Chef's tip
For a nice kick of heat, you can also fry a fresh chopped chili pepper in the wok together with the garlic.
The secret to a perfect wok dish is heat: stir-fry the ingredients quickly over high heat so the vegetables stay crisp and the shrimp remain juicy.
Ingredients
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