Shrimp pan with caramelized ginger

Name: Shrimp pan with caramelized ginger
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 20 raw shrimps (approx. 400 g; without head, with shell; fresh or frozen); 2 TABLESPOONS flaked almonds; 250 g Basmati rice; 7-10 Tbsp salt, pepper; 1 piece(s) (approx. 40 g) Ginger; 3 TABLESPOONS Oil; 1 TEASPOON Sugar; 1 small onion; 100 ml sweet-sour asian sauce (bottle); 2 TABLESPOONS Soy sauce; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

20 raw shrimps (approx. 400 g; without head, with shell; fresh or frozen)
2 TABLESPOONS flaked almonds
250 g Basmati rice
7-10 Tbsp salt, pepper
1 piece(s) (approx. 40 g) Ginger
3 TABLESPOONS Oil
1 TEASPOON Sugar
1 small onion
100 ml sweet-sour asian sauce (bottle)
2 TABLESPOONS Soy sauce
baking paper

Directions

1
Defrost the prawns if necessary. Roast the flaked almonds in a pan without fat, take them out and let them cool down. Cook rice in boiling salted water according to package instructions.
2
Peel the ginger and cut it into thin sticks about 3 cm long. Heat 2 tablespoons of oil in a frying pan. Fry the ginger sticks in it until golden brown and then drain off excess oil. Sprinkle with sugar and caramelise for about 2 minutes.
3
Spread ginger on baking paper.
4
Peel onion and chop very finely. Peel the prawns, cut lengthwise at the back and remove the dark intestine. Wash the prawns and dab them dry. Heat 1 tablespoon of oil in a frying pan. Fry the prawns for 3-5 minutes while turning and remove.
5
Sauté the diced onion in the frying fat. Add ginger. Stir in the asian and soy sauce and simmer for 3-4 minutes. Add prawns again. Season with salt and pepper. Drain rice and fold in flaked almonds.
6
Arrange almond rice and ginger prawns.