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Spicy seafood

Category Fish & seafood

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  • 30 minutes
  1. 1 clove of garlic
  2. 1 red chili
  3. 150 g leek
  4. 1 red bell pepper
  5. 1 orange
  6. 1 mango
  7. 4 stalks peppermint
  8. 400 g squid rings
  9. 200 g raw peeled shrimps
  10. 2 tbs fish sauce
  11. 2 tbs lemon juice
  12. salt, pepper

1. Peel the garlic, clean the chili and finely cut both.

2. Clean the leek and bell pepper and cut into strips.

3. Meanwhile, segment the oranges into fillets. To do this, use a sharp knife to cut off the peel incl. the white skin and cut out the segments by cutting between the membranes.

4. Peel, pit and dice the mango; finely chop the peppermint leaves.

5. Add garlic, chili and leek to a pot, heat the pot on highest level up to the roasting window, switch to a low level, gradually add the bell pepper, squid rings, shrimp, orange and mango and roast.

6. Add fish sauce and lemon juice. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 4 minutes in the vegetable area.

7. Add peppermint, season to taste with salt and pepper.


  • Mangoes with their sweet pulp are rich in vitamins A and C. They are oval in shape and the skin is green to red-yellow. Mangoes are ready to eat if you can press into them lightly and they have an intense scent.

This recipe has been tested and approved by AMC.

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Cooking method

Cooking without added water

Roasting without added fat

Vegetable window

suitable for controlled coooking

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