ingredients

• 300 g large fresh shrimp

• 80 g diced bacon

• 30 g Thai chives

• 1 shallot

• 1 clove of garlic

• 1/2 chilli fresh bird

• 1 tbsp. to s. soy sauce

• 2 tbsp. to s. of nuoc-mâm sauce

• 25 g of sugar

• 4 cl of chicken broth

• 8 g of potato starch

• 1 pinch of pepper

c • 2 tbsp. to s. sunflower oil

Steps

Step 1

Decorate, rinse, dry, roll the shrimp in peppercorn.

2nd step

Chop the garlic.

Step 3

Cut the chives into thin slices.

Step 4

Slice the shallot thinly.

Step 5

Chisel the very fine pepper. Mix in a glass soy sauce, nuoc-mâm and sugar.

Step 6

Heat the oil in a wok over high heat. Add the shrimp, stir them for 1 min. Remove them from the skimmer, keep to one side.

Step 7

Dice the bacon for 2-3 minutes in the rinsed wok.

Step 6

Add the garlic, stir 1 min. Add chives, shallot, chilli, stir another 1 min. Add shrimp and sweet sauce, let caramelize a little. Pour the broth, let boil 1 min.

Serve immediately.

tips

Virginia's thing

You can decorate the dish with some coriander leaves.

My ideas

I despise the chili because its seeds are hot: the fine infused pulp and enough to raise the juice.

Starch flower (Tipiak), corn starch (Maïzena) replace, if necessary, potato starch.