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Sweet and Sour Prawn and Vegetable Wok with Curry Basmati Rice

5 from 10 votes
Course Dinner
Cuisine European
Servings 3 people

Ingredients
 

Sweet and sour prawn and vegetable wok:

  • 225 g Shrimp tails TK
  • 0,5 Pineapple / cleaned 300 g
  • 200 g Chinese cabbage (leaf hearts
  • 100 g Bean sprouts
  • 1 Can Bamboo shoots 150 g
  • 2 Garlic cloves
  • 1 Small red chilli pepper
  • 1 piece Ginger the size of a walnut
  • 2 tbsp Coriander leaves
  • 1 tbsp Sunflower oil
  • 4 tbsp Sieved tomatoes
  • 2 tbsp Light rice vinegar
  • 1 tbsp Brown sugar
  • 2 tbsp Sweet soy sauce
  • 1 tbsp Light soy sauce
  • 1 tbsp Cherry
  • 250 ml Water
  • 0,25 tsp Sambal manis
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 tbsp Tapioca starch
  • 50 g Basmati rice
  • 1 tsp Mild curry powder
  • 0,5 tsp Salt

Serve:

  • Coriander leaves for garnish

Instructions
 

Sweet and sour shrimp and vegetable wok:

  • Clean the pineapple and cut into small cubes. Cut the Chinese cabbage hearts into small diamonds. Peel and finely dice the garlic cloves and ginger. Clean, core, wash and finely dice the chilli pepper. Heat sunflower oil (1 tbsp) in the wok, fry the prawn tails in it and slide them to the edge of the wok. Now add the vegetables one after the other (garlic clove cubes, ginger cubes, chilli pepper cubes, Chinese cabbage, bamboo shoots, pineapple cubes, soybean sprouts and coriander leaves) and fry / stir fry. Deglaze / pour in the water a (250 ml). Mix the tomatoes (4 tbsp) with the light rice vinegar (2 tbsp), brown sugar (1 tbsp), sweet soy sauce (2 tbsp), light soy sauce (1 tbsp) and cherry (1 tbsp) and pour into the wok . Season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and simmer / cook for about 8 minutes. Mix tapioca starch (1 tbsp) with a little cold water and stir into the wok. As soon as the liquid begins to thicken, turn off the stove

Curry Basmati rice: (For 2 people!)

  • Stir Basmati rice (50 g) with mild curry powder (1 teaspoon) and salt (½ teaspoon) into 125 ml of water, bring to the boil, turn off the stove, close the pot with a lid and cook / soak for about 20 minutes to let.

Serving: Serving: Serving: Serving:

  • Sweet and sour shrimp and vegetable wok with curry basmati rice, garnished with coriander, serve
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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