Flavours of the Orient

I absolutely love making this dish. It's my, "pamper myself" meal when I don't want to eat outside but want a fabulous meal that's delicious and nutritious. This tastes just as delicious with boneless chicken pieces if you don't want to use gambas. If you are a vegetarian, just use cauliflower. It tastes great:)

Here's what you need -

Ingredients
20 gambas, cleaned and de-veined ( or chicken pieces or cauliflower florets cut into mid sized pieces)
1/4 glass plain flour
1/4 glass cornflour
2 tablespoons soya sauce (go for the version that is low on salt)
1 tablespoon tomato ketchup
1 teaspoon rice vinegar
1/2 teaspoon salt
1/2 teaspoon white pepper
1 red bell pepper/green bell pepper chopped into pieces
2 red onions chopped
2 green chilis finely sliced
3 garlic cloves finely sliced
1/2 teaspoon dried celery
1/2 teaspoon grated ginger
2 spring onions (greens chopped up)
Water
4 tablespoons olive oil

Method

In a bowl, mix the cornflour, flour and 1/4 teaspoon salt. Add water slowly as you stir so that you have a semi-thick paste that's lump-free. Put the gambas (chicken or cauliflower) in this and set aside for about 10 minutes.

In a pan or the wok you intend using later, add some olive oil and shallow fry the gambas till they are crisp.

Keep on a paper towel to absorb the excess oil.

In another bowl, add the ketchup, vinegar, and soya sauce.

Next add the pepper powder and mix well.

In a big wok, add the remaining oil.

Add the onions, garlic, ginger and green chili.

Add the dried celery.

Stir fry well.

Add the bell pepper and stir fry for a minute.

Next add the ketchup-vinegar-soya sauce mix, half a cup water and allow to boil.

Next, add the fried gambas. Stir fry for a minute

Add the greens and stir fry for less than a minute.

To add more nutrition, top with sesame seeds.

Serve hot with mushroom pot rice. Recipe for pot rice here.

Enjoy!