INGREDIENTS

• 400g prawns, peeled and deveined
• 1 red bell pepper
• 1 green bell pepper
• 150 g sugar snap peas
• 150g baby corn
• 2 tbsp sesame oil
• Salt, pepper
• 1 tbsp red curry paste
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• Juice of 1 lime
• 400 ml coconut milk
• 4 kaffir lime leaves
• ½ bunch of coriander (approx. 15 g)
• 3 tbsp peanuts

PREPARATION

1. Wash the shrimp thoroughly and pat dry. Wash and core the bell peppers, then cut them into strips. Wash and trim the snow peas, then halve them diagonally. Halve the baby corn lengthwise.
2. Heat a coated wok, e.g., the ZWILLING Terreno Plus Wok (ø 28 cm), with 1 tbsp sesame oil over medium heat. Fry the shrimp in the wok until they are pink and cooked through, season with salt and pepper, remove and set aside.
3. Heat the remaining sesame oil in the wok and stir-fry the bell peppers, baby corn and snow peas for about 5 minutes, until the vegetables are crisp and lightly browned.
4. Add the red curry paste to the wok and briefly sauté with the vegetables until fragrant. Deglaze with soy sauce, fish sauce, and lime juice. Pour in the coconut milk. Add the kaffir lime leaves, bring to a boil, and simmer over medium heat for about 5 minutes to allow the flavours to meld.
5. Stir in the shrimp and heat through. Season with salt and pepper.
6. Wash the coriander, shake dry, chop and sprinkle over the shrimp stir-fry along with the peanuts.
7. Serve with jasmine rice or rice noodles.

Tip

Kaffir lime leaves have an intense citrus flavour. Alternatively, lemongrass can be used. This should be lightly crushed with the back of a knife beforehand to release the aromas.

Info

The ZWILLING Terreno Plus wok (ø 28 cm) is ideal for quick and flavorful dishes such as Thai-inspired shrimp stir-fry. Its excellent heat distribution and non-stick coating ensure even cooking and prevent ingredients from sticking.