Salad of King Prawns and Thai Catfish

Cooking time: approx. 45 min
Ingredients (for 4 pax):
500g         King Prawns
250g         Thai Catfish
180g         Cherry tomatoes
300g         Snow peas
40g           fresh basil
30g           fresh mint
1 bunch    leaf spinage
1 bunch    spring onions
1 bunch    coriander
1              endive (chicory)
1              Thai chili
1               yellow paprika (pepper)
5               limes
Manuka honey
                                                                                    sea salt
                                                                                    ground pepper
                                                                                    olive oil extra virgine




Step 1

clean all ingredients with clear fresh water. Cut the yellow pepper into thin slices, cut the cherry tomatoes and the snow peas in half and chop half of the coriander, mint, basil and spring onions and put all ingredients into a large bowl.

Step 2

Cut the filets out of all 5 limes. Add the lime filets and Thai chili with the rest of the coriander, mint and basel into a blender and mix to a smooth sauce. Add 200 ml water and season to taste with salt, ground pepper and Manuka honey.

Pour half of the sauce over the ingredients in the bowl and marinate for the rest of the cooking time. Stir about every 5 minutes.

Step 3

Season the prawns and the catfish with sea salt and pepper. Cut the catfish into small pieces. On eight of the pieces (2 for every person) place a leaf of fresh mint and basil. Then wrap them in leaf spinage and close the wrap with a knot made of the spring onions.

Tip: blanch the spring onions before to make them more flexible.

Step 4

Steam the catfish for 10 - 15 minutes. In the mean time put some olive oil in a pan and stir-fry the king prawns.

Step 5

Take the endive and decorate the plate or small bowl. Add the salad ingredients. Place the shrimps and the catfish on top and cover with the rest of the sauce.


Recommended alcoholic beverage: Sauvignon Blanc

Inspiration for this salad was an evening at 2a Noodles in Frankfurt. They served us a similar dish and we thought we try to re-cook it in our style. The result was an explosion of freshness. A great salad with seafood with low calories and fat. The combination of chili, coriander, mint, basil and lime just made our day. It could be too intense for some but it's worth trying. Have fun with this recipe and tell us what you think of it.

Vegetable soup with smoked sausage

Cooking time: approx. 120 min.

Ingredients (for 4 pax):

4 smoked sausages

600g waxy potatoes

280g carrots

230g green beans

160g parsley root

180g leek

140g celery

1 bunch parsley

5 teaspoons Vegeta

2 pinches sea salt

2 pinches ground pepper

3 teaspoons colza oil

Step 1

Cut all ingredients in approx. 1cm large pieces.

Step 2

Gently roast the smoked sausage until it turns slightly brown. Then add all other vegetables into a large pot and add water.

Step 3

Flavor with Vegeta, sea salt and ground pepper.

Step 4

Reduce the soup two to three times and refill water to intensify the taste as you wish and wait until the vegetables are al dente.

Best serve with wholemeal bread

Recommended alcoholic beverage: beer

Ok we posted this recipe because we had the first cold days in Frankfurt and we were practicaly graving for an old school, grandma style soup. This is what came out of our idea in just trying to remember the soups we loved as children. It's got a great intense taste due to the reduction which should take place a few times and the smoked sausage. A good idea would also be to add bacon or some other vegetables. Hope you enjoy trying this at home on a cool evening.