Tiger Prawns Pad Thai - Taflandeziko with Sweet & Sour Shrimp with Vegetables
Our incredients
400 gr. medium-size shrimp, peeled5 small zucchini
150 gr. green beans round
1 red onion
1 clove garlic, minced
1 large carrot
2 green sweet peppers horn
2 tomatoes
1 teaspoon grated tzinter
2 tablespoons soy sauce
1 / 2 teaspoon coriander
1 / 2 teaspoon chili
1 teaspoon dried chives
Juice one orange
Juice of one lime
1 coffee cup brown sugar
3 / 4 cup of coffee white vinegar
1 / 2 cup pineapple juice
1 teaspoon salt
1 teaspoon corn flour
2 cups shrimp broth
Soybean
Let's see how they made
Place shrimp boils take 1-2 with 2 cups water to drain pass the gravy from the colander and allow him to use.Cut the carrot into julienne (strips), peppers and zucchini in half lengthwise and then into pieces, not too small.Cut the onion into rings and then in the middle.Remove the tomatoes from the seeds and cut into cubes.In a wok, add the soy oil to burn, sauté the garlic and add the vegetables except the tomatoes and stir 3-4 minutes.Reduce heat, add the ginger, the soy sauce and shrimp broth, boil for 5-6 minutes.Then add the coriander, chili, chives, tomatoes, shrimp.Allow to boil and add the lime juice and orange juice, pineapple, vinegar, sugar, salt, add refreshing water as needed, not much!Boil for 10 minutes.Shortly before downloading from heat, dissolve the cornflour in a little water, add mix, let it thickens and serve.Includes optional with noodles!