Super speedy spicy sweet and sour shrimp
A super speedy, spicy, sweet, and sour shrimp dish that can be made in around 45 minutes. This recipe is perfect for gluten-free, dairy-free, and pescatarian diets and serves 4. It covers 14% of your daily requirements of vitamins and minerals, making it a nutritious main course option.
Ingredients
cilantro
4 servings
cooked long grain rice
4 servings
whole garlic clove
3
ginger
1
runny honey
2 Tbsps
light soy sauce
2 Tbsps
yu choy
1
dry red whole chilies
1
rice vinegar
2 Tbsps
prawn
1.21 lb
green onions
4
sunflower oil
2 Tbsps
ketchup
4 Tbsps
Method
- Mix the sauce ingredients together in a bowl, taste it to check if you like the balance of flavour and adjust if you wish. Set this aside.
- Heat the oil on a very high heat in a wok. Get the oil as hot as you can, just below smoking point. Check the heat by dropping a piece of spring onion (scallion) and if it sizzles immediately, the oil is hot enough.
- Add the chili, garlic and ginger, stir and cook for about 30 seconds.
- Add the spring onions (scallions) and cook for a further minute.
- Add the shrimp (prawns) cook for about 2 minutes or until they turn pink.
- Add the sauce, keeping the heat high so that as soon as it hits your pan or wok, it sizzles and reduces.When the sauce has thickened a little, add the pak choi, mix through and cover it, cooking only for a minute.
- Serve with simply boiled white rice and sprinkle with some fresh coriander (cilantro).
Nutrition:
Carbs
83 g
Fat
8 g
Protein
35 g
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