John Myers
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Sweet and Sour Vegetable Shrimp Curry with Curry Rice
The perfect sweet and sour vegetable shrimp curry with curry rice recipe with a picture and simple step-by-step instructions.
Sweet and sour vegetable shrimp curry:
- 200 g Party prawns (cooked and peeled)
- 2 tbsp Sunflower oil
- 0,5 Red peppers approx. 100 g
- 0,5 Yellow pepper approx. 100 g
- 0,5 Green peppers approx. 100 g
- 1 Onion approx. 100 g
- 100 g Spring onions
- 250 ml Water
- 4 tbsp Tomato ketchup
- 2 tbsp Light rice vinegar
- 1 tbsp Brown sugar
- 2 tbsp Sweet soy sauce
- 1 tbsp Light soy sauce
- 1 tbsp Sherry
- 0,5 tsp Sambal manis
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 tsp Mild curry powder
- 1 tbsp Tapioca starch
Curry rice:
- 150 g Long grain jasmine rice
- 350 ml Water
- 1 tsp Salt
- 1 Onion approx. 100 g
- 1 tbsp Butter
- 1 tsp Mild curry powder
Sweet and sour vegetable shrimp curry:
- Wash the 1st party prawns and pat dry with kitchen paper. Clean and wash the peppers and cut into small diamonds. Peel the onion, cut into eighths and separate into individual wedges. Peel, halve, core the cucumber and cut into pieces. Clean and wash the spring onions and cut diagonally into rings. The sweet and sour mixture of tomato ketchup (4 tbsp), light rice vinegar (2 tbsp), brown sugar (1 tbsp), sweet soy sauce (2 tbsp), light soy sauce (1 tbsp), coarse sea salt from the mill (2 big pinches) and mixed pepper from the mill (2 big pinches). Heat sunflower oil (2 tbsp) in a wok (alternatively a pan!), Fry the prawns in it / stir-fry for a few minutes and slide them to the edge of the wok. Now add the vegetables one after the other (onion wedges, red + yellow + green pepper diamonds, spring onion rings and cucumber pieces) and stir-fry. Deglaze / pour in the water (250 ml). Stir in the prepared spice mixture and cover and simmer / boil for about 10 minutes. Shortly before the end, dust with mild curry powder (1 teaspoon) and thicken with tapioca starch mixed in a little cold water.
Curry rice:
- Boil / stir rice in water (350 ml / 1 teaspoon salt), set the temperature to the lowest level, cover and cook for approx. 17-18, tear through with a fork and allow to cool. Peel the onion, dice it finely and fry / stir-fry in a pan with butter (1 tbsp). Dust with mild curry powder (1 teaspoon), add the rice and mix well.
Serve:
- Divide the sweet and sour vegetable shrimp curry on 2 plates, squeeze the curry rice into a cup, place it in the middle of the plate and serve.
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