Fresh Asian vegetables with shrimp in peanut sauce

Ingredients for 4 servings:

• 2 bags of basmati rice
• 200 g shrimp, frozen, natural
• 150 g sugar snap peas (mangetout), fresh
• 3 spring onions
• 1 large carrot(s)
• 1 piece(s) ginger
• 1 can coconut milk, creamy
• 1 handful of bamboo shoots
• 50 g lemongrass, from the jar
• 2 sprigs coriander, or coriander powder
• 1 large garlic clove(s)
• 1 jar peanut butter, creamy
• Sesame oil, for frying
• 3 tbsp, heaped sesame seeds
• 1 tbsp, heaped chili powder, or chili flakes
• Curry powder, optional
• Salt
• Sauce thickener, light
• 1 cup water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Wash the spring onions and peeled carrot and dice them. Peel the ginger, cut them into small cubes, and place them in a small bowl. Crush the garlic. Finely chop the coriander and add it to the bowl. Add the lemongrass. Stir and mix with the curry and chili powder to form a paste. Heat the pan over low heat and add a little sesame oil. Add the sesame seeds to the oil and toast. Add the spring onions and carrots and fry briefly. Add the peanut butter to the pan. After about 10 minutes, increase the heat to a higher setting. Add the frozen shrimp and fry until crisp. Add the coconut milk and a cup of water and bring to a boil. Add the snow peas and bamboo shoots. Cover the pan and cook over medium heat for about 15 minutes. Bring a pot of water and salt to a boil. Cook the rice according to the package instructions. Remove the lid and stir in all ingredients, except the rice, into the pan. Increase the heat to a higher setting. Stir in a little thickener and cook for 5 minutes until cooked through. Serve the cooked rice and sauce on large, flat plates.