Shrimp with snow peas, ginger and Chinese cabbage

Ingredients for 2 servings:

• 1 piece(s) ginger root, approx. 2 thumbs in size
• 3 small shallots
• 1 clove(s) garlic
• 3 red chili peppers
• ½ tsp coriander, crushed in a mortar
• ½ tsp cumin, ground
• 1 serving of salt
• 1 pinch(s) black pepper, freshly ground
• 1 handful of sugar snap peas
• 1 handful of Chinese cabbage, chopped
• 1 handful of bean sprouts
• 250 g shrimp(s)
• ½ jar vegetable broth
• 1 tsp cornstarch
• 1 lime(s)
• 2 servings of rice noodles, prepared according to package instructions
• Soy sauce
• fish sauce
• Oil (peanut) or sunflower oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Finely chop the shallots, ginger, garlic, and chili peppers (if you want it a little less spicy, use less chili and remove the seeds). Then, using a mortar and pestle or a food processor, process them with the coriander seeds, cumin, and a pinch of salt and pepper to form a paste. Add the snow peas and Chinese cabbage to a wok or large pan and stir constantly. Cook for a few minutes, stirring constantly; the vegetables should still be crunchy. Push the ingredients to the side of the wok, pour the vegetable stock into the center, bring to a boil briefly, stir in the cornstarch, and season with fish and soy sauce. Mix everything together. Briefly fold in the rice noodles or serve separately on a plate. Sprinkle the bean sprouts over the top, drizzle with lime juice, and garnish with lime wedges.