Shrimp pan in a wok

Ingredients for 2 servings:

• 100 g shrimp(s), frozen
• 2 shallots
• 3 garlic cloves
• 1 bunch of spring onions
• 150 g chanterelles, fresh
• 2 tbsp, heaped wok noodles
• 1 chili pepper(s)
• fish sauce
• olive oil
• 2 tsp mango chutney

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Thaw the frozen prawns in the refrigerator and pat dry. Clean the vegetables. Finely chop the garlic cloves, chili pepper, and shallots. Clean and slice the chanterelles. Sauté the garlic, chili pepper, and shallots in olive oil in a wok or saucepan until translucent. Add the prawns and fry briefly on both sides. Deglaze with sherry or brandy. Remove the prawns. Add the mushrooms and spring onion rings to the stock. Finally, add the frozen peas so they don’t overcook and are nice and crunchy. I use stir-fry noodles, which I add in the last five minutes. You can, of course, use rice or other ingredients. I pay particular attention to ensuring that the vegetables and prawns are nice and crunchy and not overcooked.