Cette riche salade regorge de saveurs asiatiques classiques comme celles du soja, du sésame et de la sauce au piment asiatique préférée de tous, la sriracha.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
285 g
Crevettes
(Contient Crustacean/Crustacé)
113 g
Bébés épinards
2 cc
Sriracha
1 cs
Vinaigre de riz assaisonné
(Contient Sulfites)
1 cs
Huile de sésame
(Contient Sésame)
1 cs
Sauce soja
(Contient Soya, Blé)
1 pièce(s)
Gousses d'ail
160 g
Poivron
2 cs
Sauce hoisin
(Contient Soya, Sésame, Moutarde)
170 g
Carotte
28 g
Arachides, hachées
(Contient Arachides)
½ cc
Sucre*
0.13 cc
Poivre*
Before starting, wash and dry all produce. Peel, then mince or grate garlic. Peel, then coarsely grate carrot. Core, then cut pepper into 1/4-inch slices.
Heat a large non-stick pan over medium-high heat. While pan heats, drain and rinse shrimp, using a strainer, then pat dry with paper towels. Season with pepper. When hot, add half the sesame oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
Add garlic, sriracha, half the soy sauce and half the hoisin sauce (use all for 4 ppl) to the pan with shrimp. Cook, stirring often, until sauce is mostly absorbed, 1-2 min. Transfer to a plate to cool.
Add vinegar, remaining soy sauce, remaining sesame oil and 1/2 tsp sugar (dbl both for 4 ppl) to a large bowl. Whisk until sugar dissolves.
Add spinach, carrots and peppers to the bowl with vinaigrette. Toss to combine.
Divide salad between plates. Top with shrimp. Sprinkle peanuts over top.