Super speedy spicy sweet and sour shrimp
Gluten free
Dairy free
Pescatarian

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

cilantro

4 servings

cooked long grain rice

cooked long grain rice

4 servings

whole garlic clove

whole garlic clove

3

ginger

ginger

1

runny honey

runny honey

2 Tbsps

light soy sauce

light soy sauce

2 Tbsps

yu choy

yu choy

1

dry red whole chilies

dry red whole chilies

1

rice vinegar

rice vinegar

2 Tbsps

prawn

prawn

550 gr

green onions

green onions

4

sunflower oil

sunflower oil

2 Tbsps

ketchup

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:

555 kcal

Carbs

83 g

Fat

8 g

Protein

35 g

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