Tomato-spiced pak choi with lemon-basil-garlic prawns

Ingredients for 2 servings:

• 2 heads of pak choi
• 4 tomatoes
• some oil or butter for frying
• 1 small chili pepper(s), fresh or 4 – 5 dried chili rings
• 1 dash of soy sauce
• 225 g shrimp(s) (Greenland shrimp, natural), frozen, thawed
• ½ lemon(s), approx. 40 ml juice
• some water (same amount as lemon juice)
• e.g. salt and pepper
• 2 garlic cloves
• 10 basil leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

simple and quick summer dish

Once the shrimp have thawed, prepare the marinade. Squeeze the juice of half a lemon into a small bowl (I didn’t use all of it; it was maybe 20-40 ml). Mix the juice with about the same amount of water. The ratio is important: 1:1. Season well with salt and pepper, and press in the garlic cloves. Wash the basil, cut it into thin strips, and add it to the marinade. Mix everything well and pour it over the shrimp and let it marinate for a short while. Then, cut the green leaves of the bok choy into strips, wash them, and set them aside. Then, cut the rest of the bok choy and the stem into strips and wash them. Wash the tomatoes and cut them into quarters or eighths (depending on their size), and add them to the stems of the bok choy. Heat a little butter or oil in a pan and add the tomato mixture. Add the chili and season well with salt, pepper, and soy sauce. Simmer for 10 minutes over medium heat, until the bok choy stems are somewhat soft. Stir occasionally to allow the tomato to develop a little sauce. Meanwhile, fry the shrimp. Finally, add the green leaves and simmer briefly until they have wilted. Ladle the bok choy into bowls and add the shrimp, if desired.