Prawn Curry with Edamame and Cauliflower - Golden Turtle for Chefs
In this lovely Thai curry dish the natural oyster sauce emphasises the aromas of the prawns.
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Cooking tools:
- Rice cooker
- Wok
- Saucepan
- Chef's knife
- Cutting board
- Stove
- Plate
Ingredients
- 1 head cauliflower, divided into florets
- 3 red onions, cut into strips
- 2 cloves garlic, finely diced
- 1 chili pepper, thin slices
- 1 bunch coriander, coarsely chopped
- 500 g Edamame Golden Turtle for Chefs™ (Art. 60620)
- 1 l yellow curry sauce Golden Turtle for Chefs™ (Art. 60425)
- 500 g jasmine rice Golden Turtle for Chefs™ (Art. 60151/60155/60161)
- 50 ml rice oil Golden Turtle for Chefs™ (Art. 60354)
- 1kg prawns 26/30
- 200g mung beans sprouts, for garnish
- Oyster sauce Golden Turtle for Chefs™ (Art. 60304), to taste
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