Lukewarm carrot and sugar pea salad with prawns

Name: Lukewarm carrot and sugar pea salad with prawns
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 16 raw shrimps (about 20 g each; without head, in shell); 75 g Endive salad; 200 g Carrots; 150 g Sweet peas; 1 small onion; 1 TABLESPOON Sesame seed; 3 TABLESPOONS Sunflower oil; 4 TABLESPOONS Soy sauce; 2 TABLESPOONS Cider vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

16 raw shrimps (about 20 g each; without head, in shell)
75 g Endive salad
200 g Carrots
150 g Sweet peas
1 small onion
1 TABLESPOON Sesame seed
3 TABLESPOONS Sunflower oil
4 TABLESPOONS Soy sauce
2 TABLESPOONS Cider vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel the shrimps, except for the tail fin, and remove the intestines. Wash shrimps and pat dry
2
Clean the salad, wash it, shake it dry and pluck it into small pieces. Peel and wash the carrots. Wash sugar snap peas. Cut carrots and sugar snap peas into strips. Peel and finely chop the onion
3
Roast sesame seeds briefly in a pan without fat while turning, remove. Heat 2 tablespoons of oil in the pan. Fry the prepared vegetables for approx. 3 minutes, turning them over. Deglaze with soy sauce and vinegar. Season to taste with salt and pepper
4
Heat 1 tablespoon of oil in a frying pan and fry the prawns for about 4 minutes, turning them over. Season with salt and pepper. Arrange salad and prawns in deep plates. Sprinkle with sesame seeds