Caramelized Shrimp on Asian Vegetables

Ingredients

• 1 Shallot
• 1 Garlic clove
• 1 piece ginger (nut-sized)
• 300 g shrimp (peeled)
• chili powder
• Pepper (freshly ground)
• 2 tbsp fish sauce
• oil (for sautéing)
• 2 tbsp brown sugar
• 1 tsp rice wine
• 1 tbsp Sesame oil
• 1 onion
• Sesame oil (for sautéing)
• 300 g pak choi
• Salt
• Pepper
• instant broth
• sweet-spicy chili sauce (optional)

Instructions

1. 1.

   Peel and devein the shrimp except for the tail fin. Peel and finely dice the shallot and garlic clove. Peel and grate the ginger finely. Toss the vegetables with chili powder and fish sauce, coat the shrimp with this mixture, cover and refrigerate 15-30 minutes to marinate.

2. 2.

   For the pak choi, peel and finely dice the onion. Heat a little fat and sauté the onion until translucent. Wash the pak choi and cut into fine strips. Add the vegetables to the onion and cook until crisp-tender. Season the pak choi with salt, pepper and broth powder.

3. 3.

   Heat 2 tbsp oil in a large pan for the shrimp. Add the brown sugar and melt it over medium heat while stirring. When the sugar starts to dissolve, add the shrimp and cook until pink. Then add the rice wine and sesame oil, letting the shrimp simmer until they have absorbed most of the liquid.

4. 4.

   Arrange the pak choi on plates in portions and drizzle with a little chili sauce if desired. Plate the caramelized shrimp over the remaining liquid.