Shrimp and Pineapple Stir Fry
Ingredients
- Ingredients
- 2 bunches scallions
- 2 garlic cloves
- 1 Tbsp finely chopped ginger
- 1 small Pineapple (about 500 grams)
- 3 Tbsps Peanut oil
- 500 grams King prawn (ready to cook)
- 200 milliliters Chicken broth
- 80 milliliters Rice wine
- 60 milliliters light soy sauce
- 6 Tbsps Rice vinegar
- 3 Tbsps Tomato paste
- 1 Tbsp sugar
- 1 ½ Tbsps cornstarch
- 400 grams broccoli rabe
- salt
- freshly ground pepper
Preparation steps
Rinse broccoletto and blanch for 5 minutes in salted water. Remove, rinse and drain.
Peel pineapple, cut lengthwise into eighths and slice every eighth into 1 cm (approximately 1/2-inch) thick slices. Rinse and cut scallions into 3 to 4 cm (approximately 1 to 1 1/2-inch) pieces. Peel garlic and chop finely. Cut stems of blanched broccoletto into coarse strips, place in a pan with 1 tablespoon of butter. Cook until al dente, turning occasionally, at low temperature. Season with salt and pepper.
Heat oil in a wok, add garlic, ginger, scallions and pineapple and stir fry for 3–4 minutes, then add shrimp and fry for 2 more minutes. Stir in chicken broth, rice wine, soy sauce, rice vinegar, sugar and tomato paste and simmer for 3 more minutes. Stir cornstarch with 2 tablespoons of cold water until smooth and stir into wok. Bring to a boil and leave to thicken. Serve hot over rice and broccoletto.
