John Myers
Shrimps in Sweet and Sour Pineapple Vegetable Sauce
The perfect shrimps in sweet and sour pineapple vegetable sauce recipe with a picture and simple step-by-step instructions.
- 500 g Shrimp
- 1 teaspoon Chopped ginger
- Salt, sugar, soy sauce
- 1 Handful Dried mushrooms
- 1 Vegetable onion
- 2 Garlic cloves
- 1 Carrot
- 1 Parsnip
- 3 Discs Pineapple
- Oil, vegetable broth, vinegar, sherry, ketchup, sugar / sweetener
- Food starch
- Peel the shrimp, make a cut along the back, remove the intestine, wash and drain. I had already prepared them ready to cook. Salt and add sugar to the shrimp, pour chopped ginger and soy sauce over them, stir in and leave to marinate for about 1/2 hour.
- Wash the dried mushrooms and let them soak in warm water for about 1/2 hour. Then cut it a little smaller.
- Peel, quarter and slice the onion. Peel the garlic cloves and chop them into small pieces. Peel the carrot and parsnip and cut into pieces. Cut the pineapple slices into pieces.
- Roast the onion and garlic in a little oil in a deep pan and deglaze with the vegetable stock. Add the pineapple, carrot, parsnip and mushrooms and let simmer until everything is done but still firm to the bite.
- Then add the shrimps with the marinade and simmer for a few more minutes. Season to taste with vinegar, sherry, ketchup and possibly with salt and sugar. Bind with mixed cornstarch.
- There was also basmati rice.
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