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Cuisine: large shrimps

Cuisine: large shrimps

Crispy kataifi shrimp

Thai

Crispy Kataifi Shrimp – Crispy shrimp in kadaif dough according to a restaurant recipe. Crispy shrimp in kadaif dough is the perfect combination of delicate sea filling and golden, airy...

Pumpkin and shrimp soup

Thai

This soup features a velvety pumpkin base, enhanced by the natural sweetness of caramelized onions and a hint of warmth from aromatic spices. Juicy shrimp add a delightful contrast, infusing...

Shrimp tempura

Chinese

Pat the shrimp dry with paper towels before cooking. This helps them brown evenly and prevents them from steaming. Make sure the oil is well heated in the fryer (or...

Quick tom yum soup

Thai

Tom Yum soup is a classic Thai dish known for its spicy, sour, and aromatic flavors. This is a quick and simplified version of the tom yum soup recipe. But...

Teriyaki shrimp

Thai

Pat the shrimp dry with paper towels before cooking. This helps them brown evenly and prevents them from steaming in the pan. Make sure your frying pan is hot before...

Pan-fried shrimp

Thai

Here are some life hacks for cooking shrimp in a frying pan: Quick Thawing: If your shrimp are frozen, place them in a colander and run cold water over them...

Glass Noodle Salad

Vietnamese

Seafood soup

European

Output: 350 g

Fried seafood

Seafood

European

Output: 300 g

Risotto with shrimps

Seafood

Italian

Risotto is a universal dish and can become ‘everyday’, because you always know clearly: 30 minutes – and you are at the table. And this with the preparation of products!...

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Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.

5 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#MealPrepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings ... See MoreSee Less

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find here: dishmagazine.com

#food #meal #mealprep #dinner #recipe #georgianfood #dumplings

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