Sweet and Sour Prawns
1- 2 tablespoons coconut oil
2 medium anaheim peppers
2 medium cloves elephant garlic
1/8 cup tangerine peel
1 cup green beans
1/4 cup organic tamari sauce
1/4 cup of organic sugar cane
1/4 teaspoon cayenne
1/3 cup brown rice vinegar
1/8 cup of tomato paste
2/3 of water with 2 tablespoons organic cornstarch added
1/2 teaspoon sea salt
1/4 teaspoon nutmeg
1 pound prawns (peeled)
(serve over brown rice)
I just made up this recipe a couple months ago and it was so fun to make and turned out FABULOUS.
I’ve decided that I am going to make it again tonight. Here is what I did.
I went out to the garden to pick some anaheims… (one of my favorite peppers- they taste like a cross between a bell pepper and a jalapeno)
I cut up a leek and the anaheims, added a little elephant garlic, and some tangerine peel, and let them gently simmer on the stove in a little bit of high heat safflower oil. (You can use butter/ghee or any high heat oil you like, however if you are wanting to avoid GMOs, stay away from canola, soy, cottonseed, or corn oil as well as butter that is not organic )
Then I cut up the green beans (if you want your green beans more crunchy, add them during the last 10 minutes of cooking instead) and added them to the skillet along with the tamari.
Then an heirloom tomato,
(not a necessary ingredient, I just had this one growing in my yard and wanted to use it)
1/4 cup of organic sugar cane, 1/4 teaspoon cayenne, 1/3 cup brown rice vinegar (1/4 – 1/2 cup) 1/2 jar of tomato paste, 1 cup of water with organic cornstarch added, 1/2 teaspoon sea salt, and just for fun I added 1/4 teaspoon of nutmeg (which was a fabulous idea because it made it taste awesome).
I let it all simmer until the pineapple was soft.
Next I boiled the prawns for about 4 minutes and added them to the skillet.
After everything cooked together (with the lid on) for about 10 minutes I served it over brown rice to my family adding fresh mung beans to the top.
It was lovely. 🙂