Caramelized scampi with pak choi

Ingredients for 4 servings:

• 125 g brown sugar
• 50 ml fish sauce (nam-pla)
• 125 ml water
• 2 cloves garlic, finely diced
• 1 onion(s), halved, cut crosswise into fine strips
• 1 bunch of spring onions, finely chopped
• 12 scampi, with shell piece at the tail end
• 400 g pak choi, cut crosswise into fine strips
• 2 tbsp oil
• Salt and pepper, black, coarsely ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

interesting, spicy starter

Bring the sugar and fish sauce to a boil with 125 ml of water in a small saucepan and cook, stirring, until the sugar has completely dissolved. Allow to cool. Add 1 tablespoon of oil to a hot wok and stir-fry the bok choy over high heat. Season the vegetables with salt and pepper and divide between 4 breakfast plates. Wipe out the wok and heat the remaining oil until smoking point. Sauté the garlic and onion briefly, then add the shrimp and 4-5 tablespoons of the caramel sauce. Season with pepper. Stir-fry until the sauce begins to stick to the shrimp. Then add the spring onions and stir-fry for 30 seconds. Spoon the shrimp and onion mixture over the bok choy and serve immediately.