Shrimp with caramel sauce and citrus dressing

Name: shrimp with caramel sauce and citrus dressing
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Asian
Ingredients: 500 g frozen giant prawn; 1 lettuce crops; 50 g unsalted peanuts bag of 250 g; 1 toe garlic; 7,5 g fresh basil; 1 Red pepper; 2 Red onion; 1 el Thai sweet chili sauce bottle of 250 ml; 2 el rice vinegar; 1 lime; 4 el granulated sugar; 3 el tap water; 100 ml tap water; 1 el fish sauce bottle of 250 ml; 2 el peanut oil

Lettuce packets with giant prawns with sweet-salty caramel sauce with a fresh citrus dressing, basil and peanuts.

Ingredients

Directions

Let the shrimp thaw. Remove the outer leaves from the lettuce.
Slice the garlic. Cut the leaves of the basil into strips and roughly chop the peanuts.
Cut the stalk of the red pepper, remove the seeds and cut the flesh into small pieces.
Cut the onions into wafer-thin rings and put in a bowl.
Grate the green skin of the freshly cooked lime and squeeze out the fruit. Add the grater, juice, rice vinegar, chili sauce and possibly salt to the onion.
Put the sugar with the water in a saucepan and let it caramelize until golden brown.
Carefully extinguish the caramel with the water. Bring to the boil and let the solidified caramel melt in the water.
Add the red pepper and fish sauce, cook for 1 min. And remove from the heat.
Peel the shrimps and remove the intestinal tract.
Heat the oil in a wok. Add the garlic and shrimp and stir-fry 2 minutes. Add the caramel sauce and stir-fry for another 1 minute. Remove from the heat.
Remove the leaves of lettuce and spread over a large flat dish. Divide the onion with citrus dressing and the shrimp with sauce over it.
Sprinkle with the basil and the peanuts. Bon appétit! .