John Myers
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Prawns in Sweet and Sour Sauce with Rice
The perfect prawns in sweet and sour sauce with rice recipe with a picture and simple step-by-step instructions.
For the sauce:
- 70 g Basmati rice, dry
- 125 g Water
- 1 tbsp Rice wine vinegar, clear, mild
- 1 tsp Tapioca flour
- 2 tbsp Rice Wine, (Arak Masak)
- 3 tbsp Kecap Tim Ikan, (see appendix)
- 3 tbsp Tomato juice
- 1 tbsp Tomato paste
- 70 g Coconut water or orange juice
- 1 tbsp Soy sauce, sweet, (Kecap Manis)
- 1 tbsp Tamarind syrup
- 2 tbsp Rice wine vinegar, black, mild
- 1 Tbsp (heaped) Coconut palm sugar, brown
- 1 pinch Chili powder, red, (cayenne pepper)
- 1 pinch Chicken broth, Kraft bouillon
For the vegetables:
- 4 small Onions, red
- 2 medium-sized Cloves of garlic, fresh
- 4 Baby corn, fresh or canned
- 1 Hot peppers, red, long, mild
- 25 g Carrot
- 6 Green beans, fresh or frozen
- 1 tbsp Sunflower oil
- 1 tbsp Sesame oil, light
To garnish:
- 2 tbsp Sambal, (see appendix)
- 2 Tbsp (heaped) Spicy cucumber pieces, (see appendix)
- Wash the rice, strain and drain well. Bring to the boil with the water and vinegar, stir well and simmer gently with the lid on for 12 minutes. Remove from heat and let ripen for 30 minutes.
- Wash the fresh prawns and the thawed frozen food. Remove the head of all prawns with a twist and then wash all of them again. Cut each shrimp on the back with small scissors up to the last segment, leaving this segment and the tail as it is. Peel off the chitin shell and remove the black intestine on the back.
- For the sauce, first dissolve the tapioca flour in the rice wine, then mix all the remaining ingredients homogeneously and place them ready.
- For the vegetables, cap the onions and the garlic cloves at both ends, peel them and cut them roughly into pieces. Wash the fresh baby corn well and chop the larger pieces into small pieces. Strain canned goods, weigh the required amount and treat as mentioned above. Wash the fresh, red peppers, remove the stem, cut diagonally into pieces approx. 5 mm wide and leave the grains as they are.
- Wash the carrot, cap both ends, peel, slice diagonally into approx. 3 mm thick slices and cut large slices in half crosswise. Wash the fresh beans, cap both ends and cut diagonally into pieces approx. 4 cm wide. Thaw frozen goods and cut to length as well.
- Heat a wok and add the two oils and let them get hot. Add the onions and the garlic cloves and stir-fry briefly. Then add the remaining vegetable ingredients and stir-fry for 3 minutes. Deglaze with the sauce and add the prawns. Stir fry until the prawns are pink.
- Remove from heat, season with salt and pepper. Serve with rice, sambal and cucumber pieces and enjoy.
Attachment:
- Sambal Bajak Laut: Sambal Bajak Laut ala Jogyakarta Spicy cucumber pieces: Spicy cucumber pieces à la Hong Kong 1
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