Summary

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

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Instructions

1. Heat the wok and pour in the peanut oil. Fry the prawns in it for 2 minutes per side and fish out.
2. 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.
3. Just before the end of cooking, stir in the prawns, season with a pinch of sugar and fold in the basil strips.
4. With boiled sweet potatoes or rice.