Shrimp with pak choi and chili sauce
2 servings
60 minutes
Shrimp with pak choi and chili sauce is a vibrant dish of Pan-Asian cuisine that combines the freshness of seafood with the rich flavor of spices. This recipe embodies the harmony of spicy, sour, and sweet thanks to a sauce made from wine vinegar, ginger, garlic, and chili. Shrimp sautéed with green onions and pak choi gain tenderness and juiciness, while cilantro adds fresh notes to the composition. The dish is perfect for those who appreciate Asian culinary traditions and seek a balance between lightness and spiciness. It pairs excellently with fluffy rice or noodles, creating a complete dinner with vibrant aromas and subtle flavors.
1
Pour vinegar into a pot, add finely chopped garlic, grated ginger, sugar, and half a chili (chopped, without seeds). Bring to a boil, then reduce heat and simmer for 4-5 minutes.
- White wine vinegar: 4 tablespoons
- Garlic: 2 cloves
- Ginger root: 1 piece
- Sugar: 1 teaspoon
- Red chili pepper: 1 piece
2
Pour vegetable oil into a hot deep pan, add half of the chopped chili (seedless) and finely chopped green onion. Sauté for 20 seconds, then add shrimp and 2.5 cm sliced pak choi, and stir-fry for 2-3 minutes.
- Vegetable oil: 1 tablespoon
- Red chili pepper: 1 piece
- Spring onion: 4 pieces
- Tiger prawns: 275 g
- Pak choi (bok choy): 1 bunch
3
Pour the prepared chili sauce into the pan and mix well. Sprinkle with coriander leaves. Place on serving plates and serve.
- Fresh cilantro (coriander): 1 bunch
