Shrimp with vegetables in teriyaki sauce

Ingredients for 2 servings:

• 12 m.-sized shrimp(s), fresh or frozen, approx. 16 cm from head to tail
• 1 small spring onion(s)
• 1 medium-sized garlic clove(s), fresh
• 8 green beans, fresh or frozen
• 10 small cauliflower florets, fresh
• 1 small carrot(s)
• 1 small pepper, red, mild
• n. B. Chili pepper(s), green, approx. 1 – 3 pods, optional
• 2 tbsp sunflower oil
• 2 tbsp teriyaki sauce from the jar
• 3 tbsp orange juice
• 4 tbsp coconut water
• 2 tbsp light fish sauce (kecap ikan “King Lobster”)
• 1 tsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 4 tbsp cucumber(s) (spicy cucumber pieces à la Hong Kong, see link)
• 2 tbsp sambal (pirate sambal bajak according to kurang pedas1, see link)
• n. B. Long grain rice, cooked

Instructions

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

a standard dish of southern Chinese cuisine that doesn’t require much effort but delivers a lot of flavor

Wash the fresh shrimp and the thawed frozen shrimp. Twist the heads off all the shrimp and then wash them all again. Cut each shrimp open down the back with small scissors down to the last segment (leave this segment and the tail if desired), peel off the chitin shell, removing the black intestine, and pull the rest of the body out of the last segment. Rinse the shrimp again and set aside on kitchen paper. Wash the spring onion, which is no more than 1 cm thick. Remove any wilted leaves. Cut diagonally into approximately 1 cm wide rings from the green part. You will need 10 pieces. Cut the white part diagonally into approximately 6 mm wide pieces. Use all pieces. Keep the green and white parts separate. Cut off both ends of the garlic cloves, peel them, and cut into small pieces. Cut off both ends of the green beans and chop them diagonally into approximately 3 cm long pieces. Cut the thawed frozen goods to the same length. Wash the cauliflower thoroughly. Separate the florets, leaving about 1 cm of stem at the edge, and separate them into smaller florets. Rinse the florets again and set aside on kitchen paper. Wash the carrot, trim both ends, peel, and slice diagonally into approximately 2 mm thick slices. Wash the fresh, red bell pepper, remove the stem, and slice the pod diagonally into approximately 5 mm wide pieces, leaving the seeds. Wash the optional green chili peppers (1-3 pieces) and slice crosswise into thin rings. Use the chili peppers together with the bell pepper. Mix the ingredients for the teriyaki sauce until smooth. Heat the sunflower oil in a wok over high heat. Add the white spring onions, green beans, and carrots and stir-fry for 2 minutes. Add the garlic cloves, cauliflower florets, and bell pepper and stir-fry for 2 minutes. Deglaze the vegetables with the sauce. Add the shrimp and green spring onions and stir-fry until all the shrimp are pink. Immediately ladle the dish into serving bowls and serve with the side dishes. Note: The pirate sambal mentioned above is very spicy, but not very hot. Therefore, I added 2 tablespoons of it to the rice (left in the picture, right next to the shrimp). Links: https://www.chefkoch.de/rezepte/3339841496205206/Wuerzige-Gurkenstuecke-a-la-Hongkong.html https://www.chefkoch.de/rezepte/3142611467848019/Piraten-Sambal-bajak-laut-kurang-pedas1.html