Hospitality Academy

Salade de crevettes au beurre au champagne

 
Salade de crevettes au beurre au champagne

Actif: 30 minutes

Valeur nutritionnelle / personne : 

Calories: 353 kcal
Fat: 7g
Carbohydrates: 63g
Protein: 8g

  • Sans gluten

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Salade de crevettes au beurre au champagne

 

Actif: 30 minutes

Valeur nutritionnelle / personne : 

Calories: 353 kcal
Fat: 7g
Carbohydrates: 63g
Protein: 8g

Shrimp Salad with Champagne Butter by Jean Georges

Jean-Georges Vongerichten is a French chef who was born and raised in the outskirts of Strasbourg in Alsace (France). Growing up in a family that hosted their 50 employees for lunch each day, Jean-Georges had the opportunity to witness hospitality from an early age. When his parents brought him to a 3-star Michelin restaurant at the age of 16, his destiny as a chef was already written in stone. He began his culinary training short after and has, to this day, successfully opened renowned restaurants all around the world – The Paris Cafe’, Prime Steakhouse, Market at Edition and Jean-Georges at Beverly Hills to name some. 

Jean Georges Vongerichten

Jean-Georges Vongerichten

Nationalité: Française
Profession Chef and Restauranteur
Plat préféré: Roast Chicken with Yukon Gold Potatoes
Prix: James Beard Award for Best Chef: New York City 1996, James Beard Award for Outstanding Restaurant 2009, James Beard Award for Best New Restaurant 1998 & 2011 and many more.

Temps total

-

Temps actif

30 minutes

Quantité

4 portions

Calories / Portion

353 kcal

Ingrédients
  • 225g flat dried rice noodles
  • 100g onions
  • 4 spring onions
  • 3 fresh red chillies
  • 2tbsp groundnut (peanut) oil
  • 3tbsp garlic, chopped
  • 3tbsp fish sauce or light soy sauce
  • 1tbsp Shaoxing rice wine or dry sherry
  • 1tbsp lime juice
  • 1tbsp light soy sauce
  • a little salt
  • a little pepper
  • 1tbsp sugar
  • 2tbsp vegetarian oyster sauce
  • 225g fresh bean sprouts handful of fresh coriander
  • 3tbsp chopped and roasted peanuts to garnish
Préparation
  • 1
    Step 1
    Soak rice noodles in a bowl of hot water for 25 minutes. 
  • 2
    Step 2
    While noodles are soaking, prepare the vegetables by pealing and thinly slicing the onions and shallots. Slice the spring onions in an angle. Seed and finely chop the chillies. 
  • 3
    Step 3
    When the noodles have soaked for 25 minutes, drain them well. Heat a wok pan on high heat. Once heated up, add the oil and and wait a couple of seconds before adding the onions, shallots, spring onions, chilli and garlic. Stir fry for one minute. 
  • 4
    Step 4
    Add the rice noodles, fish or soy sauce, rice wine or sherry, lime juice, soy sauce, pepper, sugar and vegetarian oyster sauce. Continue to stir fry for another two minutes while mixing well. 
  • 5
    Step 5
    Add the bean sprouts to the stir fry pan and continue cooking for four minutes. 
  • 6
    Step 6
    Lastly, add the coriander and stir fry for another 30 seconds. 
  • 7
    Step 7
    Put the stir fry onto a warm plate and sprinkle the dish with the peanuts. Serve and enjoy!

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