John Myers
Shrimp Wok with Vegetables and Rice
The perfect shrimp wok with vegetables and rice recipe with a picture and simple step-by-step instructions.
- 100 g Basmati rice
- 225 ml Water
- 1 tsp Salt
- 1 pack King prawn tails 250 g / TK (Here: From Aldi Nord)
- 1 Red bell pepper approx. 200 g
- 1 Large red chilli pepper approx. 20 g
- 1 Onion approx. 100 g
- 1 Large clove of garlic
- 1 Spring onions approx. 25 g
- 2 tbsp Peanut oil
- 1 tbsp Fish sauce
- 1 tbsp Sweet soy sauce
- 2 Strong pinches of salt
- 1 Strong pinch of pepper
- 2 Stalks of parsley
- Cook basmati rice using the spring rice method (see my recipe: Cooking rice) in 225 ml salted water (1 teaspoon) for about 20 minutes and tear through with a fork. Thaw the king prawn tails in good time. Clean and wash the peppers and cut into small diamonds. Clean, wash and finely dice the chilli pepper. Peel and finely dice the garlic clove. Clean and wash the spring onions, cut the green part into rings and dice the white part. Peel the onion, cut into eighths and cut into wedges. Heat the peanut oil (2 tbsp) in the wok and fry the chili peppers with the garlic clove and the onion wedges and slide them to the edge of the wok. Add the prawn tails and fry for about 4 minutes on both sides and finally mix everything together. Add the pepper diamonds and spring onion rings / cubes and stir-fry for about 1 minute. Season with the fish sauce (1 tbsp), sweet soy sauce (1 tbsp), salt (2 big pinches) and pepper (1 big pinch) and stir-fry everything again briefly. Serve the shrimp wok with vegetables and rice, garnished with parsley.
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