With over 100,000 Scoville units, they are quite fiery. To the cutting heat comes a pleasant and refreshing aroma of the Thai-Chilis, so they become best suited for sharp Asian dishes. The dried fruits can be cooked or braised as a whole or chopped into flakes in the Chili grinder. The dried Birds Eye Chilis are delivered in a 50g bags.
For 2 servings | Preparation time: 15 minutes | Cooking time: 5 minutes
For the salad: 200g Black Tiger shrimp Olive oil with smoke flavor - Fuego de Sol // 200g Lollo rosso Salad leaves // 20g basil // a pinch of pepper // 2 thinly sliced red onions // 6-8 cut into half Cherry tomatoes // 125g mozzarella, diced For the Birds Eye Chili
Dressing: 5 tablespoons orange juice // 5 tablespoons fish sauce // some sugar // 1-2 red birds Eye Chilis chopped (depending on the heat)
1. First of all, put in one Already preheated pan a little Olive oil and distribute it evenly. Now put the shrimp in and fry 1-2 minutes per side at high heat. 2. Mix the lollo rosso, the cherry tomatoes, the mozzarella, the onions and the basil in a bowl, season with a little pepper and arrange the salad on two plates. Spread the fried shrimps on the salad evenly. 3. After that, it's about time for preparing the dressing. Add the fish sauce, the orange juice, the birds eye chilis and a little sugar into a bowl and mix them with a whisk. 4. Pour the finished dressing over the salad and enjoy your Black Tiger shrimp salad with Birds Eye Chilis.
More about Birds Eye as exciting Chili variety Here Daleys from Australia shows a beautiful Bird Eye Chili plant and explains more to this exciting Chili variety ...
|Heat level 1-10||10|
|Country of origin||Afrika|
|Durability||Ungeöffnet mindestens 100 Tage haltbar|
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