Sweet and Sour Shrimp
- 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
- 3 ripe Apricot
- 1 garlic clove
- 1 ½ centimeters fresh ginger
- 1 Red chili pepper
- 2 tablespoons sesame oil
- freshly ground peppers
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.
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.
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.
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.
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.