Culinary column and main chef, Paul Watters adds the final delicious dish to the end of the Raish winter recipe collection…
Today we have a fresh shrimp and crisp Cashew Satay tear basil cabbage.
Ingredients:
2 tbsp cashew butter
1 tbsp curry powder
1 tbsp turmeric
1 tbsp of dried coriander
1 tbsp of dried ginger
1 tablespoon of chilli powder
(This is Satay paste)
2 tablespoons of sweet chilli sauce
2 tbsp dark soy sauce
1/2 pint chicken storage
1/2 can of coconut milk
12 large shrimp
2 onions peeled and chopped
2 red pepper sliced
2 green peppers sliced
2 garlic nails crushed
1/2 set of basil
1 red chill sliced
Salt and pepper to taste
Method
Start by making a paste. This recipe serves 4, but all remains can be stored in the refrigerator. In small mixing bowls, combine all the dry ingredients of cashew butter. Gradually add a little warm water to create a smooth paste.
Next, place the shrimp in a medium bowl and add 1 tablespoon of paste. Let the shrimp be marinated for at least two hours (the longer, the better).
Heat a large frying pan or wok on high heat until almost smoking. Dip some oil, then add the shrimp and cook for 4-5 minutes, stirring occasionally.
If desired, add sliced onions, peppers and carrot strips for extra flavor. Cook for 3-4 minutes, then add the garlic and mix well. Continue cooking for another minute. Add a few fresh basil magazines, pour in storage, add it to a boil and let it simmer for 5 minutes.
Next, add the coconut milk, simmer for a few more minutes, then stir in 1 tablespoon of paste. Let it cook for a few more minutes. More fresh basil leaves and a drop of sweet chili sauce. Taste and season as needed.
Serve on the page of your choice and sprinkle with beautiful performances, sprinkle with sliced chili and fresh coriander on top. Enjoy!
About Paul Watters
“I have grown up in Belfast, Northern Ireland and have spent 30 years working in the hospitality industry. Cooking has always been my greatest passion when I have found food and cooking love at the age of 16, there was no other career path.”
“I have been incredibly lucky to have worked in many well -paid kitchens, such as Savoy in London and Sydney Opera House in Australia. Over the years, it has been a pleasure to have invaluable knowledge and valuable experience to travel to the world, find different cultures and meet some colorful culinary characters along the way.”
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