Super Speedy Spicy Sweet and Sour Shrimp
Super Speedy Spicy Sweet and Sour Shrimp is a gluten free, dairy free, and pescatarian recipe with 4 servings. One portion of this dish contains about 35g of protein, 10g of fat, and a total of 400 calories. For $4.08 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. It is brought to you by spoonacular user shy7cat. A mixture of rice wine vinegar, cooked white rice, red chili pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes. Super Speedy Spicy Sweet and Sour Shrimp, Super Speedy Spicy Sweet and Sour Shrimp, and Super Speedy Spicy Sweet and Sour Shrimp are very similar to this recipe.
Servings: 4
Ingredients:
cilantro
cooked white rice
3 garlic cloves chopped finely
1 piece of ginger, grated
2 tbsp honey
2 tbsp light soy sauce
1 bok choi
1 red chili pepper
2 tbsp Chinese rice wine vinegar
550gr / 1.2 lb shrimp (prawns), raw, but peeled, de veined and cleaned
4 spring onions (scallions) chopped to about 1 cm / 0.5in. pieces
2 tbsp sunflower oil (or other flavourless oil)
4 tbsp tomato ketchup
Equipment:
bowl
wok
frying pan
Cooking instruction summary:
- 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).
Step by step:
1. 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.
2. 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.
3. Add the chili, garlic and ginger, stir and cook for about 30 seconds.
4. Add the spring onions (scallions) and cook for a further minute.
5. Add the shrimp (prawns) cook for about 2 minutes or until they turn pink.
6. 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.
7. Serve with simply boiled white rice and sprinkle with some fresh coriander (cilantro).
Nutrition Information:
covered percent of daily need
