Vegetable
2 balsam pears
8oz / 250g fresh peeled cooked shrimps ( or small prawns )
1 large onion, chopped finely
2 cloves garlic, crushed
1 large tomato, peeled, seeded and chopped
3 tbsp / 45ml corn oil
3 tsp / 15ml medium curry powder
salt
pepper
Wash the balsam pears, half them lengthwise, and remove the seeds. Dice
the pears into half inch / 1 cm pieces.
Heat the oil in a deep pan or wok, fry the onion and garlic, then
add the tomato and allow to fry for a minute or so. Stir in the curry
powder and balsam pear pieces, and leave to cook slowly over a low to medium
heat. If necessary add a little water to prevent sticking.
Finally, season to taste and add the shrimp to warm through.
Serve.