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What You Need:
(To Serve: 4)
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2 cloves garlic, minced
2 tablespoons minced ginger root
1 tablespoon oil
2 cups green pepper cut in 1-inch squares
1 pound prawns
½ teaspoon salt
1 tablespoon sherry wine
3 tablespoons catsup
1 teaspoon sugar
2 teaspoons cornstarch
1 tablespoon soy sauce
1 teaspoon chicken bouillon concentrate
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Translate this recipe:
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| How To Cook: |
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1. Shell, devein, and butterfly the shrimp. In a small container, mix the catsup, sugar, cornstarch, soy sauce and chicken bouillon concentrate.
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2. Put the oil, garlic, and ginger root in a covered casserole. Cook in the microwave oven for 2 minutes. Add the green peppers and stir well.
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3. Cook, covered, in the microwave oven for 2 minutes, stirring once. Stir in the prawns. Cook, covered, for 2½ minutes, stirring twice.
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4. Stir in the salt and wine. Cook, covered in the microwave oven for 30 seconds more. Stir in the soy sauce mixture and cook, covered, stirring from time-to-time, until the sauce thickens (about 2 minutes).
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5. Serve with rice.
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TIP:
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Butter flying the shrimp (that is, cutting it almost in two along its length) insures quicker, more even cooking. Try to have the pieces of green pepper cut to a uniform amount of mass, rather than size to insure even cooking. That means thicker parts should be cut into smaller squares and thinner parts into larger squares. Mass is very important when cooking in the microwave oven.
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