INGREDIENTS
- 150g Happy Ocean Shrimps Provencal
- 150g sugar snap peas
- 2-3 large carrots
- 1 large mango
- 150g whole grain rice
- Sweet Chili Sauce
- some rapeseed oil
PREPARATION
Clean and wash the sugar snap peas and cut them in half diagonally. Same with the carrots. Now peel the mango and remove the flesh from the hard core and dice. Heat the oil, fry the carrots for 2 minutes, then add the shrimps. Shortly afterwards add the sugar snap peas, reduce the temperature and let them fry lightly with a lid for about 5 minutes. Then add the sweet chili sauce and the mango cubes and heat gently. Season to taste and let simmer briefly.
In the meantime, cook whole grain rice.
Happy cooking
