Asian spring onion vegetables with prawns

Name: Asian spring onion vegetables with prawns
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 16 raw shrimps (about 25 g each; without head, in shell); 400 g Spring onions; 1 (approx. 500 g) Mango; 30 g fresh ginger; 2 Garlic cloves; 3 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 80–100 g Chilli sauce for chicken; 1 Pot of coriander

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

16 raw shrimps (about 25 g each; without head, in shell)
400 g Spring onions
1 (approx. 500 g) Mango
30 g fresh ginger
2 Garlic cloves
3 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
80–100 g Chilli sauce for chicken
1 Pot of coriander

Directions

1
Peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps and pat them dry. Clean and wash the spring onions, depending on their size, possibly halve them lengthwise and cut them into pieces of about 6 cm. Cut the mango from the stone. Peel and chop the flesh. Peel ginger thinly and cut into fine strips. Peel garlic and chop roughly
2
Heat 1 tablespoon of oil in a frying pan and fry the prawns for about 4 minutes, turning them over. Season with salt, pepper and garlic. Heat 2 tbsp. oil in a second frying pan. Fry the spring onions for about 5 minutes, turning them over. After about 3 minutes add ginger and mango.
3
Season to taste with chilli sauce. Wash the coriander and shake dry. Arrange vegetables and prawns on plates. Garnish with coriander. Rice tastes good with it