Vietnamese salad with prawns

Name: vietnamese salad with prawns
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 150 g carrot julienne bag; 1 ready to eat mango; 1 lime; 2 el sesame oil; 1 toe garlic; 2 cm fresh ginger peeled; 1 Red pepper; 250 g frozen raw peeled shrimps; 2 el soy sauce; 2 head baby cream lettuce; 50 g salted peanuts

From the fist this salad with shrimps, mango, carrot julienne, ginger, red pepper, baby currant lettuce, sprinkled with coarsely chopped peanuts.

Ingredients

Directions

Put the carrot julienne in a bowl. Peel the mango and cut the pulp from the pit, cut into strips and add to the carrot.
Clean the lime, grate the green skin off and squeeze out the fruit. Mix the grater and juice through the root mixture.
Put the sesame oil in a bowl, press the garlic above it. Peel the ginger and grate it above it.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife.
Slice the flesh, add to the oil and scoop.
Heat a wok. Add the sesame oil mixture and the shrimp. Stir fry in 3 min. Until done. Add the soy sauce and remove from the heat.
Remove the leaves of romaine lettuce from the heads and place them on a large scale. Chop the peanuts coarsely.
Spoon the shrimps through the carrot mango salad and spoon the salad into the lettuce leaves. Sprinkle with the peanuts.