Shrimp pan

Name: Shrimp pan
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 7-10 Tbsp salt, white pepper; 12 raw shrimps (without shell; approx. 200 g); 1 onion, 1 garlic clove; 1 (approx. 250 g) stalk of leeks; 1 can(s) (425 ml) Pineapple pieces; 150 g Long grain rice; 1-2 TABLESPOONS Oil; 1 jar (400 g) "2-step sauce Chinese sweet-and-sour"; 7-10 Tbsp (from Uncle Ben's); 100 g frozen peas; 7-10 Tbsp Sambal Oelek, soy sauce

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

7-10 Tbsp salt, white pepper
12 raw shrimps (without shell; approx. 200 g)
1 onion, 1 garlic clove
1 (approx. 250 g) stalk of leeks
1 can(s) (425 ml) Pineapple pieces
150 g Long grain rice
1-2 TABLESPOONS Oil
1 jar (400 g) "2-step sauce Chinese sweet-and-sour"
7-10 Tbsp (from Uncle Ben's)
100 g frozen peas
7-10 Tbsp Sambal Oelek, soy sauce

Directions

1
Boil 300 ml of salted water. Wash the prawns, dab them dry. Peel and chop onion and garlic. Clean, wash and chop the leek. Drain the pineapple, catch the juice
2
Pour rice into boiling salted water. Cover and let it swell for 20 minutes at low heat. Fry prawns in hot oil while turning for 3-4 minutes. Season and take out
3
Fry the leek, onion and garlic in the cooking fat. Add the top layer of vegetables and oil from the jar and fry briefly. Add peas, pineapple and 4 tbsp. pineapple juice
4
Pour the rest of the sauce from the glass and mix everything together. Simmer for 4 minutes. Fold in prawns. Season to taste with Sambal Oelek and soy sauce. Add rice