Stir-Fried Shrimp with Rice and Vegetables
Ingredients
- For the shrimp
- 1 garlic clove
- 1 centimeter fresh ginger
- 3 Tbsps vegetable oil
- 1 Tbsp ground paprika
- ½ tsp Chili powder
- 400 grams shrimp (ready to cook)
- also
- 1 onion
- 1 Broccoli
- 1 sm jar Corn
- 1 red paprika
- 3 Tbsps Peanut oil
- 50 milliliters fish stock
- 2 Tbsps Fish sauce
- 1 Tbsp Oyster sauce
- light soy sauce (to taste)
- 3 button Mushroom
- 1 slice Fennel (for garnish)
- Fresh herbs (for garnish)
- 50 grams Sunflower seed (to sprinkle)
- chili peppers (to sprinkle)
Preparation steps
Cook the rice according to package directions. Peel the garlic and ginger, crush the garlic, finely grate the ginger and transfer to a bowl. Stir in the oil, paprika and chili powder, add the shrimp, cover and marinate at least 30 minutes.
Peel the onion and chop finely. Rinse the broccoli, divide into florets and blanch in a pot of boiling salted water until crisp-tender, 4-5 minutes. Rinse under cold water then drain well. Drain the corn in a colander. Rinse peppers, halve lengthwise, remove the seeds and ribs and cut into cubes. Heat the oil in a wok or large deep skillet and saute the onion until translucent. Add the rice and vegetables and stir-fry. Add the fish stock, fish sauce and oyster sauce and season to taste with soy sauce. Add the shrimp and cook until just done. Meanwhile, clean the mushrooms and thinly slice. Add mushrooms to the rice just before serving. Garnish with fennel and herbs and serve sprinkled with sunflower seeds and chile pepper.
