For 4 people, duration: around 40 minutes
Ingredients:
20 large shrimp tails
1 egg white
2 tablespoons balsamic vinegar
4 tablespoons rice wine
2 tablespoons soy sauce
1 tablespoon ketchup
Salt
freshly ground pepper
some cayenne pepper
2 red peppers
4 spring onions
1 small red pepper
2 to 3 tablespoons cornstarch
8 tablespoons germ oil
some freshly grated ginger
3 to 4 tablespoons lobster stock
Preparation:
Break out the shrimp: Grab the shrimp by the head and tail and use a twisting motion to separate the head from the tail. Squeeze the shell with your index finger and thumb until the hard shell cracks. Using both hands, break apart the bottom of the shell and squeeze out the meat. Using a small, sharp knife, cut the meat on the back until the black intestine is visible. Unfold the meat and expose the intestines. Carefully remove the thin intestine from the meat with the tip of a knife.
Beat the egg white until lightly foamy and stir in the vinegar, rice wine, soy sauce and ketchup. Season with salt, pepper and cayenne pepper and let the shrimp marinate for 15 minutes.
Meanwhile, wash the peppers, cut them in half and remove the stems and seed strands. Cut the halves into 2 cm cubes. Remove the roots and green ends from the spring onions and then cut into rings. Halve the pepper, remove the seeds and chop finely.
Remove the shrimp from the marinade and drain, then dust with cornstarch. Don't throw away the marinade. Heat the oil in a wok and quickly fry the shrimp while stirring. Then remove, cover and keep warm.
Cook the vegetables in the frying fat while stirring for 5 to 6 minutes over medium heat. Season with the ginger and pour in the marinade and lobster stock. Let it cook for a few minutes, then add the shrimp back to the wok and season with salt and pepper.
You could mix in a piece of pineapple if you like it. The sweet and sour shrimp with peppers are ready.
Bon appetit.