Let's Wok - Recipes
Let's Wok - Recipes
Shrimp Banh Mi
🔪 Prep info for Shrimp Banh Mi Serves: 2Gear: HOT WOK ProPrep Time: 15 minutesCooking Time: 6 minutes 🔥 Shrimp Banh Mi – BBQMoods Style (Serves 2) A crusty baguette, juicy garlic-butter shrimp, spicy sriracha mayo, and a sweet onion topping. This Banh Mi is bold, quick, and packed with flavor – exactly the kind of meal we like at BBQMoods. 🧄 What you’ll need For the shrimp marinade: 300 g large peeled shrimp or prawns 1 tsp chili flakes ½ tsp ground white pepper ½ tsp turmeric ½ tsp paprika 1 tbsp neutral oil For the onion salsa topping: ½ small yellow onion, very thinly sliced into rings 2 spring onions, finely sliced ½ tbsp olive oil 1 tsp vinegar A tiny drop of honey Pinch of salt and freshly ground pepper to taste For the sriracha mayo: 2 tbsp mayo 2 tbsp sriracha sauce ½ tbsp lemon juice Tiny drop of honey Freshly ground pepper to taste Optional: a dash of whiskey for depth For the garlic butter shrimp: 3 tbsp peanut oil 60 g unsalted butter 6 large garlic cloves, finely chopped 3 tbsp finely chopped fresh parsley For building the sandwich: 1 rustic baguette (bake it off if needed) A handful of shredded lettuce 🔥 Let’s cook Step 1: Marinate the shrimp Mix the shrimp with chili flakes, pepper, turmeric, paprika, and oil. Let them marinate while you prep the other components (10–15 minutes is enough). Step 2: Make the onion salsa Combine the yellow onion and spring onion in a small bowl. Add olive oil, vinegar, a drop of honey, and season with salt and pepper. Mix well and set aside. Step 3: Sriracha mayo Stir together mayo, sriracha, lemon juice, honey, pepper, and whiskey (optional). Taste and tweak as needed. Step 4: Fire up the wok Place your HOT WOK over medium-high heat until it just starts to smoke. Add the peanut oil and swirl it around the wok to coat. Add the marinated shrimp and stir-fry quickly, tossing constantly. Once the shrimp start to turn color, reduce the heat to medium-low. Add the butter and garlic. Stir and keep things moving – don’t let the garlic burn. After about 2 minutes, stir in the parsley. Toss everything once more and remove from heat. 🔧 Time to build your Banh Mi: Slice the baguette lengthwise. Spread a generous layer of sriracha mayo on the bottom half. Add a layer of shredded lettuce. Pile on the garlic-parsley butter shrimp. Top with the onion-spring onion salsa. Finish with another drizzle of sriracha mayo on top.
Potato Leek Soup
Potato Leek Soup on a HOT WOK Serves 4 people:4 portions 850 grams peeled potatoes 250 grams bacon (can be increased if you are a bacon pig) 1 vegetable stock 250 ml whipping cream 37%. Start by cutting and washing the leeks and potatoes, then fry the bacon crispy in the pan, when it is crispy take it out and add the leeks and potatoes and fry a little bit, then add water until it is covered plus vegetable stock. Cook for about 20 minutes (until tender), when it is tender, remove from the heat and pour about half of the water from a bowl. Blend the potatoes and leeks and the remaining water until it is a uniform mass, then bring it to a boil with cream and possibly some of the liquid (until it has the desired consistency). Season to taste with salt and pepper and finally sprinkle with bacon.
Delicious Mushroom Soup on Your HOT WOK
Mushroom soup is suggested here 🍄🟫. Made on a hot wok but can easily be prepared on the stove 😁. 2 tablespoons butter 2 tablespoons olive oil 1 red onion 3 cloves of garlic 400 grams brown mushrooms 1 dl white wine 1 tablespoon fresh thyme 3 tablespoons flour 1 liter mushroom broth (used 3 mushroom bouillon cubes in 1 liter water) 2 teaspoons Dijon mustard Cream Salt and pepper Finely chop the red onion and garlic. Slice the mushrooms. Bring all the ingredients to the wok. Put butter and olive oil in a pan over low heat (middle burner). Put the chopped onions and garlic in the wok, fry until golden. Add the mushrooms and fry until most of the liquid is gone. Add white wine and thyme, let most of it evaporate. Add Dijon mustard, salt, and pepper. Sprinkle flour over and add the mushroom broth, let it simmer for about 5 minutes, stirring occasionally. Finish with a little cream and season to taste with salt and pepper.
Brochettes with Crispy Bread on HOT WOK Grill Pan
Make delicius Brochettes on your HOT WOK Grill Pan Ingredients: 1 French bread or ciabatta 2 tbsp olive oil 2 cloves of garlic, thinly sliced 1 tsp dried oregano Salt and pepper to taste Cherry tomatoes Fresh basil leaves Mozzarella cheese (optional) Instructions: Start by slicing the bread into slices or cubes, depending on your preference. Slices work well for brochettes, but cubes are also an option. Heat your HOT WOK grill pan over medium heat. Add olive oil to the grill pan and spread it evenly with a brush or a paper towel. Once the oil is hot, add the slices of garlic and sauté them in the oil for a minute or until they start to become lightly golden. Add the bread slices or cubes to the grill pan. Sprinkle dried oregano over the bread, and season with salt and pepper to taste. Sauté the bread on the grill pan for a few minutes until it becomes crispy and lightly golden. Flip it occasionally to ensure even frying. When the bread is crispy and golden, remove it from the heat and let it cool slightly. Now, prepare your brochettes. Thread cherry tomatoes, fresh basil leaves, and optionally mozzarella cheese onto wooden skewers. Serve the brochettes alongside the crispy bread from your HOT WOK grill pan. Enjoy your delicious brochettes as an appetizer or light lunch! This recipe combines the crispy texture of fried bread with the fresh flavors of cherry tomatoes, basil, and optionally mozzarella cheese. It's a delightful way to use your HOT WOK grill pan to make tasty brochettes.
Caesar Salad from HOT WOK
Preparation Time: 10 minutes Number of Servings: 4 Ingredients: 300 g Chicken Breast Fillet 1 Egg 80 g Panko (Japanese breadcrumbs) 1 tbsp Grill Seasoning 1 Iceberg Lettuce 10 Cherry Tomatoes 1/2 Cucumber 40 g Croutons 80 g Caesar Salad Dressing (Choose between HOT WOK's Caesar Dressing or Svansø Caesar Dressing) 40 g Parmesan Cheese 4 slices Turkey Bacon HOT WOK's Caesar Dressing: 30 g Finely Grated Parmesan Cheese 100 g Light Mayonnaise 1 tsp White Wine Vinegar 1 tbsp Olive Oil Juice of 1/2 Lemon 2 tsp Dijon Mustard 1 tsp Coarse Salt Instructions: Cut the chicken breast fillets into small strips or pieces. Crack the egg into a deep plate and add 1 tbsp of grill seasoning. Mix the egg and seasoning together. Pour Panko into another bowl. Dip the chicken pieces first into the egg mixture and then into the Panko until they are well coated. Pour oil into your Wok pan, enough for the chicken pieces to be submerged. Heat the oil to 160°C. Place the chicken pieces into the wok. Cook the crispy chicken pieces in your HOT WOK over high heat, about 150°C (300°F) hot oil. We recommend using Peanut oil or Sunflower oil. Meanwhile, chop the iceberg lettuce, halve the cherry tomatoes, and slice the cucumber. Prepare the Caesar dressing by mixing all the dressing ingredients together. Fry the turkey bacon slices on a pan or in the oven until they are crispy. Once all the ingredients are ready, assemble your Caesar Salad. Arrange iceberg lettuce, cherry tomatoes, cucumber slices, croutons, and the crispy chicken pieces on plates. Top the salads with turkey bacon and Caesar dressing. Finally, grate the parmesan cheese over the crispy Caesar salad. Enjoy your delicious Caesar Salad!
Appetizer: Ricepaper with Chicken and Pak Choi
Appetizer: Ricepaper with Chicken and Pak ChoiAll you need: - Pak Choi - Chicken breast (cut into strips)- Sesame Oil - Oyster sauce- Soya sauce- Red curry paste- Peanut Oil / Sunflower Oil- Rice paper- Sesame seeds- Fresh limeMarinade for the chicken (can be made the day before - or 2 hours before)In mixet ratio 1:1- Sesame Oil - Oyster sauce- Soya sauce Preparation of the chicken:Heat peanut Oil/sunflower Oil in the wok. Fry red curry paste (dosage according to how strong you want it) in the oil. Pour the chicken into small cubes - or strips into the wok. Fry the chicken well. Remove the chicken.Add the coarsely chopped pak choi to the wok and fried it. Rice paper as a base / serving optionPour a good amount of Oil into your wok pan. Heat the oil to about 180 degrees - Peanut oil or Sunflower oilThe rice paper will bubble up in 2 seconds when the oil is hot enough. If the oil is not hot enough, the rice paper will not bubble. When the rice paper bubbles up, immediately remove it from the wok again. Info: You can cut the rice paper into all different sizes. ServingPut a few pieces of Pak Choi on a piece of rice paperThen a few pieces of chicken Finally, squeeze some fresh lime over it Sprinkle some sesame seeds on top And now you can serve.
Delicious crispy rice paper
Use rice paper as a base for starters or as a garnish for your meal. Here we've made rice paper easy and simple in the wok and then used it to serve a small easy dish with meat, salad, chilli mayo, topping with grated lime. The rice papers are too big or maybe not round. You can easily cut them into the shapes you like and then they just need 3 seconds down in the hot oil in the wok. We recommend that when making crispy rice paper in the wok, you have it all ready as it goes really quickly.
Delicious Pancakes on HOT WOK
Delicious Pancakes for 4 people. Ingredients 4 eggs 3 dl milk 150 g wheat flour 1 tbsp. sugar (preferably replace with brown sugar) 1 tsp. vanilla sugar 0.5 tsp. cardamom (can be omitted) 0.5 tsp. lemon zest (can be omitted) 1 pinch salt 50 g butter (for frying) Here's how you do it:Whisk all ingredients together. Pour the batter into a jug or bottle, so it's easy to control when you have to bake them. Place the flat burner ring on your HOT WOK and turn on. When the paella pan is hot, add butter to the pan. When the butter has melted, pour the batter into the pan and spread it out. Keep a close eye on when the pancake needs to be turned, because a HOT WOK is very hot, so your pancakes are quickly baked.
