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Shrimps and leeks Tonkinoise

Author: Les Cultures de chez nous
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Tonkinoise aux crevettes et poireaux
Preparation 20
Baking 20
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 1 package 250 gr (2 cups) of Les Cultures d chez nous sliced leeks
  • 30 ml (2 tablespoons) of olive oil
  • 30 ml (2 tablespoons) of chopped ginger
  • 2 chopped garlic cloves
  • 2 L (8 cups) of chicken broth
  • 30 ml (2 tablespoons) of fish sauce (nuoc-mäm)
  • Chili pepper up to your taste
  • 24 large shrimps
  • 1/2 package of rice noodles
  • 8 to 10 chopped Paris mushrooms
  • 250 ml (1 cup) of bean sprouts
  • 125 ml (1/2 cup) of chopped fresh mint
  • A lime into quarters if desire
LeeksFind our bag in yourlocal grocery store

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Preparation

  • In a large casserole, roast leeks in oil with ginger and garlic for about 1 to 2 minutes.
  • Add chicken broth, fish sauce and chili pepper. Boil for 3 minutes. Add shrimps and cook 2 minutes.
  • Cook noodles with it's manufacturer instruction. Drain.
  • Divide noodles in 4 large bowls. Divide shrimps in those bowls, add mushrooms, bean sprouts. Pour broth into warm leeks.
  • Garnish with mint and lime.

Chef's notes