Shrimp curry

Ingredients for 2 servings:

• ½ tsp curry powder (Madras curry)
• 200 g shrimp(s)
• 1 small carrot(s), diced
• 1 large bell pepper(s), orange
• 1 spring onion(s)
• 6 tbsp oyster sauce
• 100 g mushrooms, small
• 1 bag of rice
• salt water
• 2 tsp sugar
• 2 tbsp vinegar
• 4 tbsp sesame oil or sunflower oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

quick and easy

Peel or defrost the shrimp, dice the onion. Wash, peel, and slice the carrot, cut the bell pepper into strips. Wash and quarter the mushrooms, and slice the spring onion. First, put the rice on the stovetop. Simply cook it in salted water according to the package instructions. Stir-fry the shrimp in a little sesame oil (or regular sunflower oil) in a wok and transfer to a small bowl. Add the shrimp juices to the bowl. If some of the juices don’t come out, don’t worry, because the onions, which are now being fried in a little oil, will absorb it. Sauté them thoroughly and then add them to the bowl with the shrimp. Then fry the mushrooms in plenty of oil, as they absorb the oil and thus develop their flavor better. Add the carrots and bell peppers and fry, add the shrimp and onions, and add a generous splash of oyster sauce (about 4-5 tablespoons, more to taste). Stir in the sugar and curry powder. Now add the vinegar and season to taste. Finally, add the (hopefully now) cooked rice to the wok, mix everything well, and sprinkle the spring onions over the top. Tip: You can also vary the dish with any vegetables to your taste, or add pineapple for a fruity touch.