Fried shrimp with ginger

Ingredients for 2 servings:

• 8 shrimp(s), raw, peeled, without tail, approx. 20 cm, frozen
• 1 tbsp ginger powder
• 1 pinch(s) star anise, ground
• 1 tsp fish sauce, light
• 1 egg(s), size M
• 2 pinches of red pepper, freshly ground
• 40 g garlic butter
• 2 tbsp sunflower oil
• 1 m.-sized tomato(s)
• 1 small can of pineapple pieces
• 2 tbsp spring onions, green part only

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

An unusual and spicy appetizer or side dish from the Hunan cuisine of China.

Make deep cuts on the back of the thawed prawns, leaving about 6 mm of excess. Open them up and gently flatten them. Mix all of the remaining marinade ingredients in a medium-sized bowl until smooth, then cover and marinate the prawns for 60 minutes at room temperature. For the tomato blossom, cut off the top of the washed tomato so that it stands upright. While standing upright, make four cross-shaped cuts from top to bottom, leaving about 1 cm free at the bottom. Separate the petals from the core and bend them outwards to form a star. Remove the core. Place the star in the center of the serving plate. Prepare two well-drained pineapples for each size prawn. Cut thin rings from the green part of a fresh spring onion. Melt the garlic butter and sunflower oil in a pan over moderate heat. Remove two prawns from the marinade and fry in the butter on both sides until light brown, pressing them flat. Then, well-drained, place them on the empty spaces between the tomato stars on the serving plate. Place the pineapple pieces among the shrimp, garnish with the spring onions, serve, and enjoy as an appetizer or side dish. Note: When using ginger powder, the red variety is preferable. It is spicier and less spicy.