Spring

SHRIMPS WITH PEPPER AND CARAMEL

FOR 4 PERS. : 

800g raw king prawns  1 bunch coriander  3 cloves garlic  2 tbsp. nuoc-mâm

3 tbsp. powdered sugar  2 tbsp. peanut oil  1 tsp coarsely cracked black pepper

Shell the shrimps, keeping the tail fan.
Peel and chop the garlic. Thin out the coriander leaves. Set aside.
Pour the sugar into a wok. Heat over high heat until it begins to caramelize. Add the shrimp, garlic and oil to stop the caramelizing. Sauté for 1 min over high heat. Add pepper, nuoc-mam and coriander.
Cook for a further 10 seconds over high heat to release the aroma of the coriander. Serve immediately.

To serve with our cuvée Blanc de Blancs