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Add a photoThis is the easiest tastiest Sweet and Sour recipe I know.
Ingredientes
- For the Stir fry
- 2 x tbsp sunflower oil (or other flavourless oil)
- 1 x red chili chopped finely
- 3 x garlic cloves chopped finely
- A thumb sized piece of ginger, grated
- 550gr / 1.2 lb shrimp (prawns), raw, but peeled, de veined and cleaned
- 1 x pak choi (or 2 baby pak choi)
- 4 x spring onions (scallions) chopped to about 1 cm / 0.5in. pieces
- Some fresh coriander (cilantro) roughly chopped to dress
- For the Sauce
- 4 x tbsp tomato ketchup
- 2 x tbsp light soy sauce
- 2x tbsp Chinese rice vinegar
- 2 x tbsp honey
- 2 x tsp Shao Xing rice wine (optional)
Direcciones
- 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. 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.
- 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).
- This meal works great with chicken or pork too. The cooking time will be longer though.
- 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.
- Once you get to know this recipe it is nice to play around with the sauce. By adjusting the ratios of the ingredients you can make it tangier, sweeter, saltier, whatever your taste or your mood.
- I cannot stress enough, how important it is to get your oil and your pan hot. So many people seem to be afraid of the hot oil, but you really need it for this recipe to work. If you don’t get your oil hot, the meal will get watery and the sauce will not reduce.
- I have found when cooking this meal for less than 4 people, it is best to use the above quantities for the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 4 servings | |
| Calories 120 | |
| Calories from Fat 61 | 51% |
| Total Fat 6.89g | 9% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 621mg | 26% |
| Potassium 133mg | 4% |
| Total Carbs 14.81g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 12.56g | 8% |
| Protein 1.18g | 2% |
