Ingredients
- 2 batches to avoid over crowding the (pan)
- 1 scallion (chopped)
- 1/4 orange jucie
- 250 gr pineapple (diced)
- 240 ml chicken stock (hot)
- 120 gr shrimp
- 60 ml vinegar (white)
- 45 ml dry wine (white)
- 45 ml water (cold)
- 45 gr melted butter
- 16 gr ginger (fresh chopped)
- 14 gr sugar
- 8 gr cornstarch
- some lemon juice
large frying pan. Add shrimp, fennel seed and lemom juice; Season well. Cook 3 to 4 minutes; stirring frequently. 6) Serve shrimp with sauce over rice.
