Sweet and Sour Shrimp

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Sweet and Sour Shrimp
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
261
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie261 cal.(12 %)
Protein28 g(29 %)
Fat7 g(6 %)
Carbohydrates19 g(13 %)
Sugar added2 g(8 %)
Roughage6.4 g(21 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.6 μg(3 %)
Vitamin E9.2 mg(77 %)
Vitamin K32.6 μg(54 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin11 mg(92 %)
Vitamin B₆0.6 mg(43 %)
Folate148 μg(49 %)
Pantothenic acid1.2 mg(20 %)
Biotin7.7 μg(17 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C152 mg(160 %)
Potassium922 mg(23 %)
Calcium180 mg(18 %)
Magnesium127 mg(42 %)
Iron3.1 mg(21 %)
Iodine121 μg(61 %)
Zinc3.5 mg(44 %)
Saturated fatty acids1.2 g
Uric acid294 mg
Cholesterol169 mg
Complete sugar13 g

Ingredients

for
4
Ingredients
500 grams King prawn (peeled and deveined)
1 Red Bell pepper
1 green Bell pepper
3 scallions
200 grams Snow peas
200 grams white Asparagus
salt
3 ripe Apricot
1 garlic clove
1 ½ centimeters fresh ginger
1 Red chili pepper
2 Tbsps sesame oil
freshly ground peppers
For the sauce
1 tsp sugar
1 tsp brighter Rice vinegar
1 splash soy sauce
2 Tbsps Rice wine
2 tsps Tomato paste
1 generous pinch cornstarch
How healthy are the main ingredients?
Snow peasesame oilTomato pastesugargingersoy sauce

Preparation steps

1.

Rinse the shrimp and drain well. Rinse the vegetables, halve the peppers, remove seeds and cut into bite-size cubes. Cut the scallions into strips. Trim the woody ends of the asparagus, peel and cut into 5 cm (approximately 2-inch) long pieces. Remove the strings from the snowpeas.

2.

Blanch the asparagus in a pot of boiling salted water until tender, about 7 minutes and blanch the snowpeas about 2 minutes. Drain, run under cold water and drain well.

3.

Blanch the apricots in a pot of boiling water for 10 seconds, peel, halve, remove the pits and slice. Peel and finely chop the garlic and ginger. Rinse the chile, halve lengthwise, remove the seeds and finely chop.

4.

Heat the oil in a wok or large skillet and saute the shrimp until golden brown. Sprinkle with salt and pepper and remove from the pan. Add the garlic, chile and ginger to the pan, sauté briefly, and stir in the rest of the vegetables and the apricots, tossing to combine.

5.

For the sauce: in a bowl, stir 1 teaspoon sugar, rice vinegar, soy sauce, rice wine and tomato paste with 1 tablespoon water, salt and cornstarch. Pour the sauce into the pan and cook until the peppers pieces are al dente. Return the shrimp to the pan and cook just until heated through. Serve in small bowls.