This is an unusual fusion dish with prawns (shrimp), peppers, tomatoes, and Chinese spices. It has some strong flavours and is colourful, and well worth a try.
Ingredients:
- Prawns 150 g
- Bell Peppers 2 large
- Spring Onions 6
- Chopped Tomatoes 400 g (canned)
- Garlic 1 to 2 cloves
- Carrot 1
- Fresh Ginger 1 inch piece shredded
- Chinese Five Spice 1 tsp
- Vegetable Stock Cube 1
- Fish Sauce 1 Tbs
- Soy Sauce 1 Tbs
- Vegetable Oil 1 Tbs
- Sesame Oil 1 tsp
Method:
Remove the stems and seeds from the peppers and cut pepper into slender strips. Cut the spring onions into 2 to 3 inch pieces. Use a vegetable peeler to make shreds of carrot. Dice the garlic and ginger into very small pieces.
Heat the oils in a wok or large pan at high heat, and stir fry the carrot and peppers. Next add the garlic, ginger, and onions. Stir fry until beginning to go limp, and then add the five spice, fish sauce, and crumbled stock cube. Stir well and then add the tomatoes (including juice), and soy. Reduce heat and allow to simmer. The stock cube and heat should begin to thicken the sauce if not a little diluted arrowroot might be helpful. After about 6 minutes stir in the prawns. Turn off heat, and allow residual heat of the pan finish the cooking.
Padre
