John Myers
Contents
show
Shrimp and Vegetable Wok with Basmati Rice
The perfect shrimp and vegetable wok with basmati rice recipe with a picture and simple step-by-step instructions.
Shrimp and vegetable wok:
- 200 g Shrimp, peeled and cooked frozen
- 2 tbsp Lemon juice
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 100 g 1/2 rote Paprika
- 100 g 1/2 gelbe Paprika
- 100 g 1/2 grüne Paprika
- 140 g 1 kleine Dose Bambusstreifen Abtropfgewicht
- 100 g 1 Zwiebel
- 1 Knoblauchzehe
- 1 Stück Ingwer walnussgroß
- 1/2 rote Chilischote
- 2 tbsp Peanut oil
- 2 tbsp Light soy sauce
- 2 tbsp Sweet soy sauce
- 2 tbsp Sherry
- 200 ml Chicken broth (1 teaspoon instant broth)
- 1 tsp Fish sauce
- 1 tsp Glutamate / alternatively 1 teaspoon instant chicken broth
- 1 tbsp Tapioca starch
Basmati rice:
- 100 g Basmati rice
- 300 ml Water
- 0,5 tsp Salt
- 1 tsp Ground turmeric
Serve:
- 2 Basil leaves for garnish
Shrimp and vegetable wok:
- Let the shrimp thaw, drizzle with lemon juice (2 tbsp) and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Clean and wash the peppers and cut into strips. Drain the bamboo strips well. Peel the onion, cut in half, disassemble and cut into strips. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Heat peanut oil (2 tbsp) in a wok. Drain the prawns in a colander, place in the wok, stir-fry briefly and slide them to the edge of the wok. Now add the vegetables one after the other (chili peppers + diced ginger + diced garlic cloves, onion strips, bamboo strips and red / yellow / green pepper strips) and fry / stir-fry. Season with light soy sauce (2 tbsp), sweet soy sauce (2 tbsp), sherry (2 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and season with the chicken stock (2 00 ml) deglaze / pour on. Let everything simmer for another 5 – 6 minutes. Stir every now and then. Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water and slide the wok off the plate.
Basmati rice:
- Bring basmati rice (100 g) to the boil in water (300 ml) with salt (½ teaspoon) and turmeric (1 teaspoon), stir and cook with the lid closed on the lowest temperature setting for about 20 minutes.
Serve:
- Press the rice into a cup and turn it onto the plate. Add the shrimp and vegetable wok, garnish with a basil leaf each, serve.
Facebook Comments