W46 - Collaborative Kids Friendly BNL - CCR - 15 min - Asian or South American - Fish/Seafood
with corn, green Romano pepper and sour creamCalorieën
:
661 kcalEiwit
:
26.7g eiwitBereidingstijd
:
15 minutenDifficulty
:
MakkelijkExtra groente
Allergenen:
- Schaaldieren
- Tarwe
- Gluten
- Mosterd
- Melk (inclusief lactose)
- Kamut
- Khorasan (tarwe)
- Rogge
- Gerst
- Gluten
- Haver
- Kan sporen van allergenen bevatten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
80 gram
Garnalen
(Bevat: Schaaldieren)
75 gram
Bulgur
(Bevat: Tarwe, Gluten Kan bevatten: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)
½ stuk(s)
Rode ui
½ stuk(s)
Groene puntpaprika
70 gram
Mais in blik
1 stuk(s)
Tomaat
10 gram
Chipotle-pasta
20 gram
Mangochutney
(Bevat: Mosterd)
½ zakje(s)
Peruaanse kruidenmix
50 gram
Biologische zure room
(Bevat: Melk (inclusief lactose))
½ stuk(s)
Limoen
Zelf toevoegen
1 el
Olijfolie
½ stuk(s)
Zoutarm groentebouillonblokje
25 ml
Water voor saus
½ tl
Honing [of plantaardig alternatief]
naar smaak
Peper en zout
Benodigdheden
•Pan
•Zeef
•Hapjespan
•Keukenpapier
Instructies
1
- Transfer the bulgur to a pot or saucepan and cover with water.
- Crumble in the stock cube and bring to a boil, then allow the bulgur to cook for 10 minutes until done.
- Drain and add back to the pot.
2
- Pat the shrimp dry with kitchen paper.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the shrimp for 3 minutes until done. Sprinkle on half of the Peruvian spice mix and season with salt and pepper. Then remove from the pan and set aside.
- In the meantime, slice the onion. Cut the green Romano pepper into strips. Drain the corn.
3
- Heat another drizzle of olive oil in the same deep frying pan over medium-high heat. Fry the onion, green Romano pepper and corn with the rest of the Peruvian spice mix for 4 minutes. Season with salt and pepper to taste.
- Meanwhile, chop the tomato and cut the lime into 6 wedges. Add the tomato and fry for another minute.
- Add the chipotle*, mango chutney, the juice of 1 lemon wedge per person, the water for the sauce and the honey to the vegetables.
*Take care, this ingredient is spicy! Use as preferred.
4
- Serve the bulgur in deep plates. Top with the vegetables and shrimp.
- Drizzle on the sour cream.
- Serve with the rest of the lime wedges.
