Super Speedy Spicy Sweet and Sour Shrimp
Total Steps
11
Ingredients
13
Tools Needed
1
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The Cooking CoachIngredients
- 1.2 pounds shrimp (prawns), raw, but peeled, de veined and cleaned (550g)
- 1 head pak choi (or 2 baby pak choi)
- piece thumb sized ginger, grated
- 1 piece red chili, chopped finely
- 3 cloves garlic, chopped finely
- 2 tablespoons sunflower oil (or other flavourless oil)
- 4 pieces spring onions (scallions), chopped to about 1 cm / 0.5in. pieces
- fresh coriander (cilantro), roughly chopped to dress
- 4 tablespoons tomato ketchup
- 2 tablespoons light soy sauce
- 2 tablespoons Chinese rice wine vinegar
- 2 tablespoons honey
- 2 teaspoons Shao Xing rice wine(optional)
Instructions
Step 1
Method
Step 2
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.
Step 3
2. Heat the oil on a very high heat in a wok. If you don’t have a wok, a non-stick frying pan is fine. 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.
Step 4
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.
Step 5
4. Add the shrimp (prawns) cook for about 2 minutes or until they turn pink.
Step 6
5. Add the sauce, keeping the heat high so that as soon as it hits your pan or wok, it sizzles and reduces.
Step 7
6. When the sauce has thickened a little, add the pak choi, mix through and cover it, cooking only for a minute.
Step 8
7. Serve with simply boiled white rice and sprinkle with some fresh coriander (cilantro).
Step 9
Tips and Variations
Step 10
• This meal works great with chicken or pork too. The cooking time will be longer though.
Step 11
• Mix up your vegetables for variation. I often add some beansprouts, pineapple chunks (a bit retro, but I love it!) and sweetcorn. Some other, longer cooking vegetables that work well are carrots and red peppers – I like to cut them into matchsticks.