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Stir fry gambas with pistachio
4
peoples
15 min
5 min
Ingredients
20 shrimp or prawns,
4 white peaches,
20g unsalted pistachios,
4 c. tbsp. pistachio oil,
2 tbsp. balsamic vinegar,
1 lemon,
grape seed oil,
salt, pepper.
Description
Shell the prawns, season with salt and pepper. Immerse the peaches 2 minutes in salted water. Then peel of the skin and cut into thin wedges. Sprinkle with lemon juice, mix gently and set aside.
Coarsely chop the pistachios. In a bowl, mix pistachio oil and balsamic vinegar. Fry the prawns in a pan greased with grape seed oil, to preserve the prawn aroma. Cook 3 minutes.
Off the heat, add the peach wedges. Arrange on each plate and sprinkle with chopped pistachios. Drizzle with vinaigrette and serve.
20 shrimp or prawns,
4 white peaches,
20g unsalted pistachios,
4 c. tbsp. pistachio oil,
2 tbsp. balsamic vinegar,
1 lemon,
grape seed oil,
salt, pepper.
Shell the prawns, season with salt and pepper. Immerse the peaches 2 minutes in salted water. Then peel of the skin and cut into thin wedges. Sprinkle with lemon juice, mix gently and set aside.
Coarsely chop the pistachios. In a bowl, mix pistachio oil and balsamic vinegar. Fry the prawns in a pan greased with grape seed oil, to preserve the prawn aroma. Cook 3 minutes.
Off the heat, add the peach wedges. Arrange on each plate and sprinkle with chopped pistachios. Drizzle with vinaigrette and serve.
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