Prawns with almond sauce
Saint Jacob's mussels with salmon
- 600 GRAM FRESH LARGE PRAWNS, peeled
- 1 SWEET PEPPER, cut
- PIECE OF GINGERROOT, grated
- 1 CLOVE GARLIC, chopped
- 1/2 CUP CREAM
- 50 GRAM ALMONDS, chopped
- 1 ONION, sliced
- 1 TSP CURRY POWDER
- 12 SAINT JACOB'S MUSSELS
- 200 GRAM SALMON, in large cubes
- PIECE OF GINGERROOT, grated
- HANDFUL GREEN CORIANDER, cut
- 1 TBSP LEMON JUICE
- 1/4 TSP WASABI POWDER
- 2 TBSP SOY SAUCE
Stir fry the onions and garlic 3 minutes. Add the sweet pepper, curry powder and ginger and fry 3 minutes more. Add the prawns and stir fry 4-5 minutes. Add finally the almonds, cream and salt and pepper to taste and heat 2 minutes more.
Mix the soy sauce with the wasabi, the gingerroot and the lemon juice and marinate the fish and mussels one hour in this mixture. Stir fry the mussels 3-4 minutes in a little oil on high heat. Sprinkle with coriander.
For another delicious recipe with Saint Jacob's mussels, see coquilles on cucumber and
Saint Jacob's mussels with tomato.
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