Super Speedy Spicy Sweet and Sour Shrimp

Super Speedy Spicy Sweet and Sour Shrimp is a main course that serves 4. One serving contains 400 calories, 35g of protein, and 10g of fat. For $4.08 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. 7 people have made this recipe and would make it again. If you have red chili pepper, sunflower oil, shrimp, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. With a spoonacular score of 88%, this dish is super. Similar recipes are Super Speedy Spicy Sweet and Sour Shrimp, Super Speedy Spicy Sweet and Sour Shrimp, and Super Speedy Spicy Sweet and Sour Shrimp.

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:

  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. Add the spring onions (scallions) and cook for a further minute.
  4. Add the shrimp (prawns) cook for about 2 minutes or until they turn pink.
  5. Add the sauce, keeping the heat high so that as soon as it hits your pan or wok, it sizzles and reduces.
  6. 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).

 

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:

Quickview
400k Calories
35g Protein
9g Total Fat
43g Carbs
52% Health Score
Limit These
Calories
400k
20%

Fat
9g
15%

  Saturated Fat
1g
7%

Carbohydrates
43g
14%

  Sugar
15g
18%

Cholesterol
346mg
116%

Sodium
1866mg
81%

Get Enough Of These
Protein
35g
70%

Vitamin A
9703IU
194%

Vitamin C
120mg
146%

Vitamin K
123µg
117%

Selenium
72µg
104%

Manganese
1mg
70%

Calcium
448mg
45%

Folate
167µg
42%

Phosphorus
410mg
41%

Vitamin E
5mg
33%

Vitamin B6
0.64mg
32%

Iron
5mg
30%

Magnesium
107mg
27%

Copper
0.53mg
27%

Zinc
3mg
25%

Potassium
831mg
24%

Vitamin B12
1µg
17%

Vitamin B3
2mg
15%

Vitamin B2
0.25mg
14%

Fiber
3g
13%

Vitamin B1
0.14mg
9%

Vitamin B5
0.78mg
8%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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