Recipe Of The Week | Stirfried Shrimp in Hoisin Sauce

Stirfried Shrimp in Hoisin Sauce

A great, easy to prepare stirfry that produces a delightful shrimp dish that is packed full of flavour. Both delicately spiced and sweet, the added salted plums in lee kum kee hoi sin sauce really works well in balancing the sweet notes. Ready in just a few minutes. Enjoy!

Recipe for Shrimp with Hoisin Sauce

Stirfry 1 tbsp minced garlic and 350g shrimp for 2 mins. Add 120g each of diced green and red bell peppers, 2 tbsp of Lee Kum Kee Hoisin Sauce and 1 tbsp oyster sauce. Stirfry for 1 min.

I usually serve with some fragrant jasmine rice and like to cut down on the peppers. Instead try adding in other vegetables like chopped onions and tomatoes. It cooks up thick and almost 'jammy' - my favourite type of stirfry!

Enjoy!

Helen
the team
www.theasiancookshop.co.uk

Recipe Of The Week | Tandoori Chicken

Traditional Tandoori Chicken

Delicious easy to prepare Tandoori Chicken, perfect grilled or for BBQ [if the weather holds up!]

Tandoori Chicken Recipe:

Ingredients Required:
3 tsp ferns tandoori paste
4 tbsp yoghurt
2 x chicken breasts
1 tsp olive oil
1 inch piece root ginger finely chopped
juice and zest of one lemon.

Method: In a large bowl mix together the tandoori paste, yoghurt, ginger and lemon zest/juice. Fan the chicken breast out and cover in the curry paste. Leave to marinate for at least 30 mins. Cook under a hot grill for 10 mins and then turn and cook for a further 5 mins. Serve hot with sliced onion and lemon slices and tandoori roti or bread of your choice.

'This is a great tasting, simple recipe that has delicious results! I marinate longer to really get the flavour into the meat. Just cover the bowl with cling film and place in the fridge overnight and by next morning you will be ready to cook with flavourfull chicken.'

Great with some Mint Raitha Yoghurt.

Enjoy!

Helen
the team
www.theasiancookshop.co.uk