Asian White Tiger Shrimp Pan

Ingredients for 4 servings:

• 500 g prawn(s) (White Tiger prawns)
• 100 g sugar snap peas
• 1 large bell pepper(s), red
• 1 large garlic clove(s)
• 5 spring onions
• 4 large mushrooms
• 1 tbsp oyster sauce
• 1 tbsp teriyaki sauce with roasted garlic
• 1 tbsp soy sauce, light
• 150 ml cream
• Peanut oil
• salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Devein the prawns, cut them a little more if you like, wash them thoroughly, and let them drain. Wash the snow peas, bell peppers, and spring onions. Trim the mushrooms. Halve the bell peppers, remove the seeds, and dice them. Slice the mushrooms and leek. Finely grate the garlic. Heat peanut oil in a large pan, fry the prawns in batches with the chopped garlic on both sides, seasoning with salt and pepper while frying. Remove the prawns from the pan and set aside. Fry the snow peas, bell peppers, and mushrooms in the same pan, adding a little more peanut oil if desired. Add the three sauces, sugar, and cream, and simmer gently. Return the prawns to the pan, stir gently, sprinkle with the spring onions, season to taste, and let them simmer for a short while. Tastes delicious with sticky rice, or as a starter with baguette, but also cold as a salad.