En
Pan-seared tiger prawns with vegetables and spicy Turkish-style tomato lentil pilaf, served with cucumber and radish in emerald dill oil.
Easy to cook
35 minutes
940 grams
For a group
A rich Turkish dish with spicy spices and vegetables. You will be surprised how harmoniously the taste of shrimp combines with lentil-based pilaf
Peel the onion and cut into small cubes. Crush the garlic, peel and chop finely.
Heat 1 tablespoon in a frying pan. Spoon of olive oil and fry the onion and garlic, stirring, for 3 minutes over medium heat.
Add lentils and a mixture of spices to the frying pan with the onions and garlic and fry, stirring, for 2 minutes over medium heat. Then pour in tomato sauce and 200 ml of water, add kaffir lime leaves, salt, stir, bring to a boil, cover and simmer for 10 minutes at a gentle simmer.
Cut the celery into small slices diagonally. Remove the stem and seeds from the bell pepper and cut the pulp into strips. Cut the cherry tomatoes in half. Separate the cilantro leaves from the stems and chop finely (leave a couple of leaves for decoration). Cut the radish and cucumber into thin slices, place in a bowl, cover with cold water and refrigerate for 5 minutes.
Peel the shrimp, make a short longitudinal cut along the back and remove the intestine.
Heat 1 tbsp in a frying pan. spoon of olive oil and fry the bell pepper and celery, stirring, for 2 minutes over high heat. Add shrimp, stir and cook for 2 minutes, stirring occasionally. Then add cherry tomatoes and chopped cilantro, add salt to taste, stir and fry for another 30 seconds.
Place the lentil pilaf on plates, top with fried shrimp and vegetables, garnish with slices of radish and cucumber and cilantro leaves, pour over emerald oil and serve.
