Asian Potatoes with Shrimp
2 servings
70 minutes
Asian-style potatoes with shrimp are a true embodiment of Pan-Asian cuisine, blending textures and aromas. The dish surprises with its balance: golden crispy potatoes harmoniously accompany sweet peppers and tender carrots, creating a perfect base for juicy tiger shrimp. Cilantro and toasted sesame add Eastern notes, highlighting the freshness and depth of flavor. This dish can be served as an independent appetizer or as a side to main courses. It is suitable for festive dinners or family gatherings, offering a rich and exotic taste with hints of traditional Eastern spices.
1
Boil the potatoes, cool them down, and cut into cubes.
- Potato: 2 pieces
2
Heat the pan and add vegetable oil. Crush a clove of garlic and sauté it. Add potatoes and fry until golden brown.
- Vegetable oil: 1 tablespoon
- Garlic: 1 clove
- Potato: 2 pieces
3
Clean the pepper from the core, cut it in half, we only need half, cut the remaining half into thin strips, add to the potatoes. Add the carrot. Mix everything, fry on high heat, stirring constantly, so the potatoes stay crispy and the vegetables become slightly soft but firm. Season with salt and pepper.
- Bell pepper: 1 piece
- Baby carrots: 15 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Clean the shrimp and remove the intestine. Cut each tail in half. Fry the shrimp in a separate pan for 1-2 minutes. Season with salt and pepper. Add the cooked shrimp to the vegetables.
- Tiger prawns: 10 pieces
- Salt: to taste
- Ground black pepper: to taste
5
Mix all ingredients, add chopped cilantro and toasted sesame.
- Chopped cilantro (coriander leaf): 1 tablespoon
- Toasted sesame seeds: 1 tablespoon