Sauté de crevettes calédonien

Name: Sauté de crevettes calédonien
Total time: 35 min
Yield: Serves 4
Cuisine: New Caledonia
Ingredients: 600 g (1⅓ lb) shrimp; 2 bell peppers; 1 onion; 3 garlic cloves; 3 cm (1 in) piece of ginger; 2 tbsp soy sauce; 1 tbsp honey; 2 tablespoons oil

New Caledonian shrimp stir-fry

⏱ 35 minServes 4Easy310 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

600 g (21 oz)shrimp
2bell peppers
1onion
3 clovesgarlic
3cm of ginger
2 tbspsoy sauce
1 tbsphoney
2 tbspoil

600 g (21 oz) shrimp
2 bell peppers
1 onion
3 cloves garlic
3 cm of ginger
2 tbsp soy sauce
1 tbsp honey
2 tbsp oil

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 wok (30 cm / 12 in)

1 paring knife

1 cutting board (40 cm / 16 in)

1 wooden spoon (30 cm / 12 in)

03 — Method

Peel the shrimp, leaving the tails on, rinse and pat dry, then slice the bell peppers into thin strips and the onion into half-moons.
Chop the garlic (germ removed) and grate the fresh ginger, then mix the soy sauce and honey in a small bowl.
Heat the oil in the wok over high heat and stir-fry the shrimp 2 min until pink, then set aside on a plate.
Add the peppers and onion to the hot wok and stir-fry 3 min so they stay crisp, then add the garlic and ginger.
Return the shrimp, pour in the soy-honey sauce and stir-fry 1 min over high heat until glazed.
Season with a little pepper and serve hot over white rice, sprinkled with a little chopped spring onion.