Shrimp in sweet and sour sauce with rice

Ingredients for 2 servings:

• 12 shrimp(s), fresh or frozen, approx. 16 cm from head to tail
• 70 g dry basmati rice
• 125 g water
• 1 tbsp rice vinegar, clear, mild
• 1 tsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 3 tbsp soy sauce (Kecap Tim Ikan), see appendix
• 3 tbsp tomato juice
• 1 tbsp tomato paste
• 80 g coconut water or orange juice
• 1 tbsp sweet soy sauce (Kecap Manis)
• 1 tbsp tamarind syrup
• 2 tbsp rice wine vinegar, black, mild
• 1 tbsp lime juice, freshly squeezed
• 1 tbsp, heaped coconut palm sugar, brown
• 1 pinch(s) chili powder, red (cayenne pepper)
• 1 pinch(s) chicken stock powder (strong bouillon)
• 4 small onions, red
• 2 m.-sized garlic cloves, fresh
• 2 baby corn, fresh or canned
• 1 Pepper, red, long, mild
• 20 g carrot(s)
• 6 green beans, fresh or frozen
• 1 tbsp sunflower oil
• 1 tbsp sesame oil, light
• e.g. salt and pepper
• 2 tbsp Sambal Bajak Laut, see appendix
• 2 tbsp cucumber(s) (spicy cucumber pieces à la Hong Kong), see appendix

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

A Chinese menu from the cuisine of the South, China.

Wash the rice, strain, and drain well. Bring to a boil with the water and vinegar, stir well, and simmer gently with the lid on for 12 minutes. Remove from the heat and let it mature. Wash the fresh shrimp and the thawed frozen shrimp. Twist off the heads of all shrimp and then wash them all again. Cut open the back of each shrimp with small scissors, leaving the last segment and the tail. Peel back the chitin shell, removing the black intestine. For the sauce, first dissolve the tapioca flour in the rice wine, then mix in all the remaining ingredients until smooth and set aside. For the vegetables, trim both ends of the onions and garlic cloves, peel them, and roughly chop them into pieces. Wash the fresh baby corn thoroughly and chop larger pieces into chopsticks. Strain the canned goods, weigh the required amount, and treat as described above. Wash the fresh, red chili peppers, remove the stems, and cut diagonally into approximately 5 mm wide pieces, leaving the seeds on. Meanwhile, wash the carrot, trim both ends, peel, and slice diagonally into approximately 3 mm thick slices, then halve any large slices crosswise. Wash the fresh beans, trim both ends, and cut diagonally into approximately 4 cm wide pieces. Defrost frozen chili peppers and cut into lengths in the same way. Heat a wok and add both oils; heat until hot. Add the onions and garlic cloves, and stir-fry briefly. Then add the remaining vegetables and stir-fry for 3 minutes. Deglaze with the sauce and add the prawns. Stir-fry until the prawns are pink. Remove from the heat and season with salt and pepper. Serve with rice, sambal, and cucumber pieces, and enjoy. Notes: Medium-spicy robber sambal ‘Taman Griya 1’: https://www.chefkoch.de/rezepte/3280581487296503/Mittelscharfes-wuerziges-Raeuber-Sambal-Taman-Griya-1.html Spicy cucumber pieces à la Hong Kong: https://www.chefkoch.de/rezepte/3339841496205206/Wuerzige-Gurkenstuecke-la-Hongkong.html