Sommerwok with Norway lobster, chicken breast and herb

Ingredients for Sommerwok with Norway lobster, chicken breast and herb

Instructions for Sommerwok with Norway lobster, chicken breast and herb

To prepare the Sommerwok with Norway lobster, chicken breast and herb recipe, please follow these instructions:

All ingredients be made ready before we FRY lobster tail split, soigneres and intestine is taken out. The chicken breast is cut out of the hull and cut into thin all crowded. Carrots and Leek cut into Matchstick strips. Red onions cut into thin both. Garlic chopped fine along with the chilli in fine cubes and grated peeled ginger. Switching on up during the wok must be piping hot before using. Yams cut into ¼ slices thin and summed up with leek and carrots. Strips are pulled with julienne of lime and lemon must of iron and summed up with finely cut lemon grass. Juice squeezed from lime and lemon. Who drilled two holes in the coconut and the juice is poured out in small bowl. Kokosnøden split and a bit of flesh cut into small cubes. Now it's going strong. A little oil in vokken. In this first chicken add the roasted langoustine, Mussels, Onion/garlic/chili. Take up and put in Bowl. Now toasting herbs quickly. Add the lemon/lime and Lemongrass herbs up. Toss chicken and Take shellfish in the wok again. Toasting together with coconut, krydderes with a little curry powder. Add the coconut milk and coffee cream or milk. Add the herbs and let boil up; season with salt and pepper and the juice of lime and lemon. Ready for serving, preferably in shallow dish.

Tips:
Assistive devices: elboremaskine with live wood, wok, lemon presses, graters, aim, many bowls. juliennejern.