Today I cooked Shrimp and Zucchini with Sweet Chili Sauce at POD+PAN.
Both adults and children will enjoy this menu.
Shrimp and Zucchini with Sweet Chili Sauce
8 black tiger prawns
2 tablespoons olive oil
30 g butter
1.5 tablespoons sweet chili sauce
Rock salt and black pepper to taste
- Cut the tails of the shrimp with kitchen scissors, cut from the back of the shrimp with scissors, remove the backs of the shrimp, rinse and wipe dry.
- Sprinkle shrimp lightly with salt and toss with sweet chili sauce in a ziploc.
- Cut the lemon into 3 equal wedges and the zucchini into 1, 5 cm slices.
- In a hot POD pan, add olive oil and lightly brown zucchini.
Turn over, add shrimp, add butter, cover with PAN lid, and cook over medium-low heat for a couple of minutes.
Flip over and when the shrimp skin is crispy.
It is done.
Sprinkle a little black pepper and garnish with lemon.