Informations supplémentaires
40 min.
|
782 kcal
|
easy
|
|
Printable version
1. Cook the rice
Rinse the rice. In a saucepan, add the rice and 1.5 2P | 2 3P cups of water. Bring to a boil. Lower the heat and cover. Cook for 10-12 minutes. Once cooked, place in a plate or plate to let it dry for a few minutes so that the rice is not too wet when it is time to fry it.
2. Setup
Chop the green onions. Cut the carrot into very small dices. Cut the lemon in half. Put the eggs in a bowl and whisk them. In a bowl, place half of the eggs and the shrimps. Mix well, season with salt and pepper. In another bowl, place the cornstarch.
3. Make the fried rice
In a pan over medium-high heat, add a drizzle of vegetable oil. Add the carrots and cook for 4-5 minutes. Push to one side in the pan and add the rest of the eggs. Cook for 1-2 minutes and break into pieces. Add the cooked rice, the hoisin sauce and the green peas. Mix well, season with salt and pepper.
4. Fry the shrimp
In a deep frying pan, add about an inch of vegetable oil. Dip the shrimps in the cornstarch. Once the oil is hot, cook the shrimps for 2-3 minutes. Remove and place on paper towels.
5. Make the sauce and assemble
Remove the oil from the skillet. On medium heat, add the walnuts and 2 tbsp of sugar. Cook for 2-3 minutes, remove and set aside. In a bowl, mix the mayonnaise, the honey and the juice of half a lemon. Add the shrimp and the caramelized walnuts and mix well.
6. Plate your dish
Serve the shrimps with the vegetable fried rice. Garnish with the green onions. Bon appétit!
250gShrimps
140gBasmati Rice
60gWalnuts
3unitFresh egg
80gCornstarch
45mlMayonnaise
2unitHoney
2unitGreen Onion(s)
2unitOrganic Nantes carrot (s)
60mlGreen Peas
30mlHoisin Sauce
1unitLemon
What you need
Pot, pans, bowls, paper towels.
782 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
129g
43%
fat
17g
26%
cholesterol
162mg
54%
fiber
5g
20%
protein
27g
saturated
2g
10%
sodium
1157mg
48%
sugar
34g
trans
1g