Shrimp – Chicken – Chili – Pan
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 15 g iner, peeled, finely chopped
- 3 cloves garlic, finely chopped
- 2 chilli pepper (s), halved lengthways, pitted, cut crosswise into fine strips
- 1 red pepper (s), finely diced
- 1 green pepper (s), finely diced
- 500 g chicken breast fillet (s), cut into strips
- 12 Shrimp (s), Black Tiger, with shell, without head
- 4 tablespoon oil, (peanut oil)
- 2 tablespoon balsamic vinegar
- 1 lime (s), the juice
- salt
- pepper
- sugar
- 2 tablespoon basil, cut into strips
Print Recipe
Pin Recipe Instructions
- Heat the wok and pour in the peanut oil. Fry the prawns in it for 2 minutes per side and fish out.
- Sauté the ginger, garlic, chilli and paprika over a medium heat for 2 minutes. Deglaze with the balsamic vinegar. Add the chicken and lemon juice, stir-fry for 1 minute, season with salt and pepper, cook over low heat for 5 minutes.
- Just before the end of cooking, stir in the prawns, season with a pinch of sugar and fold in the basil strips.
- With boiled sweet potatoes or rice.
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