Ingredients
- 5 place pea pods
- 1 chicken bouillon cube
- 1 rice (fluffy)
- 375 ml pineapple chunks in juice
- 240 ml boiling water
- 140 gr pkg chinese pea pods partially (frozen thawed)
- 120 ml reserved pineapple juice
- 70 gr shrimp (rinsed)
- 38 gr sugar
- 30 ml cider vinegar
- 16 gr cornstarch
- 10 ml soy sauce
- 1 gr ginger (ground)
Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.
