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Shrimp vermicelli with Fin du Monde

Mains

Ingredients

SERVES 4

 

Shrimp vermicelli

• 1 package of rice vermicelli, cooked and drained

• Carrot, cut into juliennes

• Celery, cut into juliennes

• Napa cabbage, chopped

• Unsalted peanuts

• Fresh coriander

• Thai peppers

• Salt and pepper

• 15 ml black sesame seeds

 

SHRIMP MARINADE

• Half a bottle of La Fin du Monde (341 ml)

• 500 ml peeled shrimp

• 150 ml seasoned rice vinegar

• 100 ml extra virgin olive oil

• 50 ml fish sauce

• 50 ml white sugar

• A pinch of salt and ground pepper

 

VINAIGRETTE BASE

• 75 ml La Fin du Monde

• 75 ml seasoned rice vinegar

• 75 ml fish sauce

• 75 ml sesame oil and extra virgin olive oil

A participation of

Pascal Bisson

Chef

Preparation

• Mix all the ingredients for the marinade and marinate the shrimp for at least 24 hours

• Drain the shrimp and sauté them at medium-high in extra virgin olive oil. Season with salt, pepper and black sesame seeds.

• Serve on rice vermicelli, julienned carrot, julienned celery, Napa cabbage, unsalted peanuts, fresh coriander and chopped Thai peppers to taste. Add vinaigrette to taste.

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