Asian shrimp pan

Name: Asian shrimp pan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Garlic clove; 1 piece(s) fresh ginger; 6 TABLESPOONS Tomato Ketchup; 1 can(s) (446 ml) Pineapple; 7-10 Tbsp Juice of 1 lime; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g small shiitake mushrooms; 250 g Mung bean sprouts; 1 collar Asian basil; 12 ready-to-cook shrimp tails; 2 TABLESPOONS Oil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Garlic clove
1 piece(s) fresh ginger
6 TABLESPOONS Tomato Ketchup
1 can(s) (446 ml) Pineapple
7-10 Tbsp Juice of 1 lime
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g small shiitake mushrooms
250 g Mung bean sprouts
1 collar Asian basil
12 ready-to-cook shrimp tails
2 TABLESPOONS Oil

Directions

1
Peel garlic and ginger and press them through a garlic press and add them to the ketchup. Drain the pineapple. Collect the juice and stir into the ketchup sauce with the lime juice. Season to taste with salt and pepper.
2
Carefully rub the mushrooms with kitchen paper. Cut off the hard stems. Rinse sprouts and basil cold and drain well. Cut pineapple slices into small pieces. Rinse shrimps in cold water and dab dry.
3
Heat oil in a wok. Fry the mushrooms for about 8 minutes, turning them over. After 4 minutes add the prawns. Season with salt and pepper. Fold in pineapple, sprouts and sauce. Fry for the last 3 minutes, turning gently.
4
Fold in basil leaves.