Crab and Vegetable Pan

Name: Crab and Vegetable Pan
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 can(s) (236 ml) Pineapple slices; 200 g Bean sprouts; 1 can(s) (228 ml) Bamboo Shoots; 1 (400 g) perennial paksoi; 1 Garlic clove; 1 chili pepper; 2 TABLESPOONS Oil; 1 (250 g) bag of frozen king prawn tails; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1/2 (125 ml) bottle of asia sauce

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 can(s) (236 ml) Pineapple slices
200 g Bean sprouts
1 can(s) (228 ml) Bamboo Shoots
1 (400 g) perennial paksoi
1 Garlic clove
1 chili pepper
2 TABLESPOONS Oil
1 (250 g) bag of frozen king prawn tails
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1/2 (125 ml) bottle of asia sauce

Directions

1
Drain the pineapple and collect the juice. Cut rings into smaller pieces. Clean and wash the bean sprouts. Drain the bamboo shoots. Clean and wash the paksoi and cut into strips except for the stalk.
2
Peel the garlic and press it through a garlic press, carve the chilli lengthwise, remove the seeds and chop. Heat the oil in a wok and sauté. Fry the garlic and prawns for about 3 minutes. Season with salt and cayenne pepper and set aside.
3
Fry the chilli and pineapple pieces for about 3 minutes, too, and put them aside. Add the soy and bamboo shoots and paksoi to the wok. Add sauce and stir in prepared ingredients. Season to taste with salt, cayenne pepper and 4-5 tablespoons of pineapple juice.
4
Scented rice tastes good with it.