King prawns in spicy honey sauce
1 small piece of ginger
3 tbsp lime juice
500 g ready-to-cook king prawns
1 clove garlic
1 red and 1 yellow bell pepper (capsicum)
200 g sugar snap peas
1-2 red chilli peppers
2 tbsp vegetable oil
250 ml vegetable broth
2 tbsp tomato paste (or purée)
5 tbsp Langnese Golden Clear Honey
5 tbsp soya sauce
1 tbsp cornflour (or corn starch)
Peel and grate ginger and mix it with the lime juice and some salt. Add the king prawns and toss to coat. Peel and press the garlic clove. Cut the bell peppers in half, trim, wash and slice the peppers. Clean and wash the sugar snap peas and cut them diagonally in half. Slice open the chilli peppers, remove the seeds, wash the peppers and chop them up finely.
Heat the oil in a pan or wok, sauté the garlic and chillies, stirring constantly. Add the bell peppers and king prawns and sauté shortly. Add the sugar snap peas, pour in the broth, then stir in the tomato paste, summer blossom honey and soya sauce.
Add salt and pepper to taste, then bind it with the cornflour stirred in water. This dish goes well with basmati rice and chervil.