FRIJE

Instructions

• 1.   Rinse the frozen shrimp under hot water and pat them dry. Boil water in a pot with a pinch of salt, add the noodles, remove from heat immediately and let soak for 3 minutes in the water. Drain. Rinse and separate the Chinese cabbage leaves, cut the sides into small squares and the green part into pieces. Rinse and pat dry the spring onions, remove the roots and cut the stems to 6 cm from the base, then slice them in half depending on the size. Peel and chop the garlic and ginger.
• 2.   Pour 1 teaspoon of oil into a non-stick wok, sweat the spring onions for 2 minutes over low heat. Add another teaspoon of oil and add the shrimp, cook for 4 minutes over medium heat while stirring. Season with salt, pepper, and sprinkle with garlic. Push the ingredients to the side, add the remaining oil in the center, place the cabbage and cook for 3 minutes while stirring. Sprinkle with ginger and curry. Lightly season with salt and pepper, mix everything for 1 minute.
• 3.   Pour the lemon juice and then the coconut milk, mix. Add the noodles while separating them. Continue cooking for 2 minutes over low heat, stirring constantly. Adjust the seasoning. Serve hot in the wok or in 4 bowls.

Nutritional information *

Reference

• www.weightwatchers.com/fr/recette/wok-de-grosses-crevettes-a-la-chinoise/5729637d24e8e9c814308536?srsltid=AfmBOopMyCEwMXoO8aKkQ7KkTbGtesDjG2QJ9LK35dcTlqUHIqpb9PNK