Main course

Thai prawn and angler fish stew

This Thai-inspired recipe will definitely achieve the "wow" effect. If you're not fond of zucchini , you can replace it by thinly sliced red and orange bell peppers. The mix of flavours and textures makes it a perfect dinner for every occasion.

1 hours
4 servings

Ingredients

  • - 16 King prawns, peeled and deveined.
  • - 500 g anglerfish, equally diced
  • - 1dl wok oil
  • - 2 dl wok oil
  • - 2 shallots, chopped
  • - 1 zucchini, diced
  • - 200 g oyster mushrooms, sliced
  • - 200 g beansprouts
  • - 400g cooked noodles (slightly firm, but not soft)
  • - 2 dl vegetable stock
  • - 1 dl Belberry Mango Fruit Sauce
  • - 2dl coconut milk
  • - 20g yellow curry paste (add more or less, according to your taste)
  • - 1 jar Belberry Marmelade “orange and lime”
  • - Fresh coriander, chopped
1
Heat half of the oil and cook your prawns, set aside.
2
Heat the other half of the wok oil, cook the anglerfish together with the shallots and the curry paste.
3
Then add the zucchini dices and mushroom slices.
4
While stirring, add the vegetable stock, the coconut milk and finish with the mango sauce and marmalade.
5
Cover and let it simmer for 5 minutes.
6
Serve with the noodles, prawns and sprinkle with fresh coriander.
 
Enjoy!

Other recipes