Fried shrimp with vegetables

Ingredients for 2 servings:

• 10 shrimp(s), raw, peeled, without tail, approx. 20 cm
• 1 tbsp oyster sauce
• 1 tsp fish sauce
• 1 egg(s), size S
• 1 pinch(s) of red pepper, freshly ground
• 3 tbsp, heaped tapioca flour
• 30 g butter, unsalted
• 80 g fish stock (jar)
• 2 tbsp tomato juice
• 1 tbsp rice vinegar, dark, mild
• 2 tbsp sugar, fine
• ½ tsp tapioca flour
• 1 tbsp rice wine, clear, yellow, mild
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g ginger
• 1 small chili pepper(s), green
• 1 small spring onion(s)
• 30 g Pepper, green, long, mild
• 15 g pepper, red, long, mild
• 4 leaves Pak Choi, medium-sized
• 180 g tomatoes
• 2 tbsp sunflower oil
• 2 m.-large tomato(s), oblong
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 35 minutes

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

Make a deep cut on the back of the fresh or thawed prawns, leaving a 6 mm cut. Open them up and gently pat them flat. Mix all the marinade ingredients in a medium-sized bowl until smooth, then marinate the prawns in it, covered, for 60 minutes at room temperature. Mix all the sauce ingredients in a small bowl until smooth and set aside. Peel and chop the onions, garlic cloves, and ginger. Cut the washed chili crosswise into thin slices, leaving the seeds and discarding the stem. Set aside along with the onions, garlic cloves, and ginger. Cut the washed spring onion crosswise into pieces about 3 cm wide and then halve these lengthwise. Cut the washed chili peppers diagonally into pieces about 3 mm wide, remove the seeds, and discard the stems. Remove the leaves from the washed pak choi, cut the white stem crosswise into pieces about 2 cm wide. Quarter the green leafy part lengthwise and then cut it crosswise into pieces about 3 cm wide. Set both parts aside separately. Wash the tomatoes, remove the stems, skin them, quarter them lengthwise and remove the green and white stem base. For the tomato blossoms, cut off the top ends of the washed tomatoes so that they stand upright. While standing, make four cross-shaped cuts from top to bottom, leaving about 1.5 cm free at the bottom. Separate the petals from the core and bend them outwards slightly. Sprinkle the insides with salt and black pepper and place them on the serving dishes. Reserve the blossoms and leaves, if desired. Melt the butter 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. Keep warm. Heat the sunflower oil in a wok until very hot. Add the mixed vegetables and stir-fry for 1 minute, then add the spring onions, peppers and white pak choi stalks and stir-fry for another minute. Add the tomatoes and green bok choy leaves and stir-fry for 2 minutes. Deglaze with the sauce and simmer for 2 minutes over reduced heat. Divide the shrimp among the serving bowls. Remove the mixture from the wok with a slotted spoon and place it next to the shrimp. Drizzle the sauce over the shrimp and vegetables. Garnish as desired, serve, and enjoy as a side dish or main course.