Shrimp in sweet and sour sauce on rice

Ingredients for 2 servings:

• 200 g shrimp(s) (Pacific Prawns, frozen)
• 125 g rice of your choice (e.g. Thai jasmine rice)
• salt water
• some butter
• ½ chili pepper(s) (Caribbean red chili)
• ½ cup white wine vinegar
• ½ cup syrup (agave syrup) or honey
• 2 large mushrooms
• ¼ jar soy sprouts
• 1 pinch of salt
• 3 pinches of pepper
• 2 tomatoes (egg tomatoes)
• 1 small onion(s)
• 3 tbsp tomato paste
• 3 tbsp paprika paste
• 3 tbsp vegetable oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick to make and well suited for chopstick fans

Bring a pot of water to a boil with a generous pinch of salt. Add the rice and cook over medium heat for a good 12 minutes. Drain the rice in a colander and return it to the pot. Add a small knob of butter and stir to combine. Let it rest for about 3 minutes. While the rice is cooking, dice the onion and fry it in a pan with hot oil until it turns slightly brown. Add the shrimp and fry for about 3 minutes. Then deglaze with the white wine vinegar, stir well, and bring to a boil for about 2 minutes. Chop the chili (careful, it’s very hot – if you have a sensitive stomach, use a milder variety) and dice the tomatoes, and add both. Bring both back to a boil. Then stir in the paprika and tomato paste and add the agave syrup. Bring back to a boil, then add the bean sprouts and sliced ​​mushrooms. Add more pepper and salt to taste. Place the rice on a plate and spread the sweet and sour shrimp on top.