Spicy prawns with wok vegetables (Celebrity Wayne Carpendale)

Name: Spicy prawns with wok vegetables (Celebrity Wayne Carpendale)
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 basil bunch; 1 red chilli pepper; 16-18 Shrimps (approx. 30 g each); 4 TABLESPOONS Rice wine; 4 TABLESPOONS Soy sauce; 20 g dried mu-err mushrooms; 200 g Chinese cabbage; 7-10 Tbsp Salt; 1 red pepper; 150 g Courgette; 100 g Mushrooms; 100 g Mung bean sprouts; 200 g Mini-Maiskolben; 100 g Sweet peas; 2 Garlic cloves; 1 hazelnut-sized piece of ginger; 3 TABLESPOONS Peanut oil; 1 TABLESPOON Sesame Oil; 5 TABLESPOONS Vegetable broth (instant); 7-10 Tbsp Pepper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 basil bunch
1 red chilli pepper
16-18 Shrimps (approx. 30 g each)
4 TABLESPOONS Rice wine
4 TABLESPOONS Soy sauce
20 g dried mu-err mushrooms
200 g Chinese cabbage
7-10 Tbsp Salt
1 red pepper
150 g Courgette
100 g Mushrooms
100 g Mung bean sprouts
200 g Mini-Maiskolben
100 g Sweet peas
2 Garlic cloves
1 hazelnut-sized piece of ginger
3 TABLESPOONS Peanut oil
1 TABLESPOON Sesame Oil
5 TABLESPOONS Vegetable broth (instant)
7-10 Tbsp Pepper

Directions

1
Wash the basil, dab dry, remove coarse stalks. Put some leaves aside for garnishing. Chop the rest finely. Cut, clean, wash and cut the chillies into rings. Wash shrimps and pat dry.
2
Marinate with chilli, basil, rice wine and soy sauce in a bowl for about 30 minutes. Pour boiling water over the Mu-Err mushrooms and let them soak for about 15 minutes. Clean and wash the Chinese cabbage.
3
Remove a few leaves and cook in boiling salted water for 3-4 minutes. Cut the rest into strips. Meanwhile clean, wash and cut the peppers and courgettes into strips. Take the Chinese cabbage out of the water and rinse with cold water.
4
Clean the mushrooms, wash and halve them. Wash and drain the sprouts, corncobs and pods. Cut the pods into pieces. Cut the corncobs in half lengthwise. Drain Mu-Err mushrooms, wash and cut into pieces.
5
Peel and quarter the garlic and ginger. Heat peanut oil in a large, coated pan. Add sesame oil. Sauté the garlic and ginger in it. In the meantime, remove prawns from the marinade.
6
Remove the ginger and garlic. Put the prawns in the pan and fry them over a high heat for 1-2 minutes. Remove the prawns. Add bell peppers, zucchini, corn on the cob and mushrooms and fry for 2-3 minutes.
7
Add the Chinese cabbage and sprouts and fry for 2-3 minutes. Add shrimps, deglaze with marinade and vegetable stock and simmer briefly. Line 4 bowls with cooked cabbage leaves. Season everything with salt and pepper and arrange in the bowls.
8
Garnish with basil.