John Myers
Sweet and Sour Prawn Tails with Walnut Ciabatta
The perfect sweet and sour prawn tails with walnut ciabatta recipe with a picture and simple step-by-step instructions.
- 1 pack Prawn tails frozen 225 g
- 2 tbsp Oil
- 2 tbsp Light rice vinegar
- 2 big pinches Colorful pepper from the mill
- 2 tbsp Rice wine
- 2 tbsp Tomato ketchup
- 2 tbsp Sugar
- 1 tbsp Light soy sauce
- 1 tbsp Sweet soy sauce
- 1 piece Ginger the size of a walnut
- 1 tbsp Tapioca starch
- 50 g Spring onions
- 1 Walnut Ciabatta 300 g
- 1 piece Snake cucumber approx. 10 cm
- Coarse sea salt from the mill
- Colorful pepper from the mill
- Sweet soy sauce
- Frozen shrimp tails in a pan with oil (2 tablespoons) fry vigorously on both sides, season with salt and pepper and remove from the pan. Mix the sweet and sour sauce made from rice vinegar, rice wine, tomato ketchup, sugar, light soy sauce, sweet soy sauce and ginger pressed through the garlic press. Put in the frying pan, bring to the boil briefly, bind with tapioca starch mixed in cold water and add the shrimp tails. Clean and wash the spring onions, cut diagonally into rings and sprinkle them over the sweet and sour shrimp tails pan. Arrange the prawn tails sweet and sour with cucumber sticks on 2 plates. Salt and pepper the cucumber ticks and sprinkle the plates with sweet soy sauce and serve with walnut ciabatta.
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