John Myers
Seafood – Sweet / Sour / Spicy
The perfect seafood – sweet / sour / spicy recipe with a picture and simple step-by-step instructions.
- 1 Onion
- 1 piece Fresh ginger / approx. 3 cm
- 400 g Vegetable mix wok
- 1 Red pointed peppers
- 200 g Frozen seafood, untreated
- 250 g Pollack fillet
- 4 Rings Pineapple canned drained
- 4 Rings Pineapple juice
- 8 tbsp Soy sauce dark
- 4 tbsp Rice wine vinegar
- 2 tbsp Brown sugar
- 2 tbsp Food starch
- 4 tbsp Rapeseed oil
- 4 tbsp Salt
- 4 tbsp Telly cherry pepper
- 4 tbsp Seasoned salt from my KB
- 4 tbsp Garlic pepper from my KB
- 2 tsp Madras curry
- 300 g Chinese egg noodles
- Chive rolls
- Peel the onion and ginger. Quarter the onions and halve again! Share something. Grate the ginger. Clean, wash, divide and cut the peppers into large pieces! Roughly chop the fish and rinse the seafood with cold water.
- Sieve the pineapple and collect the juice. Small cutting. Mix the pineapple juice, pureed tomatoes, soy sauce, vinegar, sugar and cornstarch!
- Heat the oil in a wok and fry the onions with ginger. Then add paprika. Sizzle for about 3 minutes. Add the seasoning sauce and simmer for another 5 minutes. Add the pineapple and vegetables. Season to taste with salt, pepper, garip pepper, curry and seasoned salt. Add the fish and seafood and cook!
- Boil the water for the pasta, turn it off and let the pasta simmer for about 4-5 minutes! Sieve!
- Distribute everything on 4 plates and sprinkle with chives.
- Of course you can also use fresh vegetables, but MY FREEZER HAD TO BE CLEANED UP AGAIN! 🙂
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