
Pan-Fried Shrimp
with Ginger Rice & Crisp String Pea Salad
520 cals
10 mins
Description
Ready in a snap! Spring into action with a meal that’s pretty in pink and refreshing in green—in other words, just right for the season. String peas set the pace for a salad, crisp and lively when tossed with daikon matchsticks and coated in a ginger-honey vinaigrette. Pre-cooked jasmine rice also gets a lift from ginger (this time sautéed) along with nibbly edamame beans. Pan-fried shrimp, fragrant with hints of nori and lemongrass, cap it all off.
Contains:
Shrimp, Soy
Ingredients
for 2 servings
(Double for 4 portions)
285g Shrimp
100g Sugar snap peas (or snow peas)
15ml Ginger paste
100g Matchstick daikon
30ml Rice vinegar
225g Pre-cooked jasmine rice
7g Honey
100g Edamame (or green peas)
5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Nutrition
Total fat | 18g |
Saturated Fat | 2g |
Sodium | 1560mg |
Total carbs | 63g |
Sugar | 12g |
Protein | 30g |
Fibres | 5g |
Recipe Instructions




