Serves 2 people
2 bao buns
8 vannamei prawns without shell
1 tbsp fresh lemon juice
1 tbsp Nicolas Vahé Oil, Chilli
1 tbsp Nicolas Vahé Marinade, Coconut & Mango
1 tbsp Nicolas Vahé Mayonnaise, Garlic
1 tbsp freshly chopped coriander
1 sliced shallot
1 tbsp flour
300 ml neutral oil
1 handful lamb’s lettuce
Mix lime juice, coriander, salt and pepper and let it rest for 15 minutes. Fry in the pan for a few minutes.
Steam the buns for about 8 – 10 minutes (as written on the packaging).
Coat the onion in flour and fry in oil for about 180°C until golden.
Make the buns with marinade, mayo, lettuce, avocado, prawns, coriander and onions.
OLIVE OIL, CHILLI, 25 CL.
MARINADE, COCONUT & MANGO, 200 G.
MAYONNAISE, GARLIC, 135 G.
SALT AND PEPPER, EVERYDAY MIX, 310 G.
Hungry for more?
Prep time 10 minutes Serves 2 people Ingredients 200 g watermelon The juice from 1 lime A small handful of fresh mint Ice cubes 1 bottle of Nicolas Vahé Lemonade / Rhubarb & Raspberry Preparation...
Prep time 15 minutes Serves 4 people Ingredients 4 slices of ryebread 4 slices of serrano ham For the pickled onions: 1 glass of Nicolas Vahé Vinegar / Raspberry 200 ml sugar ½ tsp salt 1 large red...
Prep time 10 minutes Serves 4 people Ingredients 4 eggs 170 g prawns in brine 3 tsp Nicolas Vahé Pesto / Basil & Lemon 4 slices of rye bread Butter A handful of mixed salad 1 piece of hot smoked...