Ingredients for 2:

  • Peeled king prawns
  • 2 cloves of garlic
  • a small piece of fresh ginger
  • some curry powder
  • salt and pepper
  • 1 pinch palm sugar
  • 1 tbsp coriander leaves
  • 100g leeks
  • 180g carrots
  • 150g red pepper red and yellow
  • 150g fresh mushrooms
  • 20ml sesame oil "vierge" VOM FASS
  • 40ml apple balsamic vinegar VOM FASS
  • 150ml vegetable stock
  • 50ml Pepone extra virgin olive oil VOM FASS


  • Wash the vegetables and cut them into fine strips. Clean the mushrooms and cut them into thin slices
  • Devein the prawns
  • In a pan, heat half of the oil, peppers, leeks and carrots and cook, add the mushrooms and season; add grated ginger and garlic. Add the sesame oil, some curry and palm sugar and allow to caramelise slightly. Use some VOM FASS apple balsam vinegar to deglaze
  • In another pan heat the remaining oil and fry the prawns. When cooked, mix with the rest of vegetables
  • Serve with chopped coriander

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