Sweet and sour vegetables with prawns and rice

Name: Sweet and sour vegetables with prawns and rice
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 750 g White cabbage; 1 can(s) (446 ml) Pineapple rings, unsweetened; 150 g Mung bean seedlings; 10-12 (about 20 g; without head and skin) ready-to-cook shrimps; 2 large onions; 2 Peppers (e.g. yellow and red); 1 TABLESPOON Oil; 2 TABLESPOONS Tomato Ketchup; 1 TABLESPOON White wine vinegar; 1 TEASPOON Sambal Oelek; 1-2 TEASPOONS Cornstarch

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
750 g White cabbage
1 can(s) (446 ml) Pineapple rings, unsweetened
150 g Mung bean seedlings
10-12 (about 20 g; without head and skin) ready-to-cook shrimps
2 large onions
2 Peppers (e.g. yellow and red)
1 TABLESPOON Oil
2 TABLESPOONS Tomato Ketchup
1 TABLESPOON White wine vinegar
1 TEASPOON Sambal Oelek
1-2 TEASPOONS Cornstarch

Directions

1
Cover the rice and let it swell for about 20 minutes in about 1/2 litre of boiling salted water. Clean, wash and quarter the cabbage and remove the stalk. Cut cabbage into wide strips. Drain the pineapple and collect the juice. Measure out about 150 ml.
2
Cut pineapple into pieces. Sort the sprouts, wash and drain. Wash the prawns, dab dry. Peel and chop onions. Clean, wash and cut the peppers into pieces
3
Heat the oil in a wok or large frying pan. Fry the prawns for 3-4 minutes, turning them over and taking them out. Fry the onions, cabbage and peppers in the frying fat for about 5 minutes, stirring continuously. Season with salt. Stir in pineapple and sprouts. Add pineapple juice, ketchup, vinegar, sambal oelek and cook for about 3 minutes.
4
Stir starch and some water until smooth. Stir into the sauce and bring to the boil. Add the prawns and heat up. Season to taste with salt. Serve everything