{"accessibility":"METERED","authors":[{"description":{},"name":"","source":"Les Éditions Pratico-Pratiques"}],"channel":"Recettes","chapters":[{"position":0,"text":"

INGRÉDIENTS

12 crevettes d’Argentine (calibre 20/40), crues et décortiquées
1 pincée de fleur de sel
15 ml (1 c. à soupe) d’huile d’olive
125 ml (1/2 tasse) de noix de coco non sucrée râpée
30 ml (2 c. à soupe) de beurre
500 ml (2 tasses) de riz à sushis cuit et assaisonné avec 60 ml (1/4 de tasse) de vinaigre de riz
60 ml (1/4 de tasse) chou rouge haché
60 ml (1/4 de tasse) de carotte râpée
60 ml (1/4 de tasse) de maïs en grains
60 ml (1/4 de tasse) de mayo Bang Bang Sushi à la maison
30 ml (2 c. à soupe) d’arilles de grenade
30 ml (2 c. à soupe) d’oignon vert haché
8 tranches de concombre
1/2 avocat coupé en fines tranches
Quelques morceaux de gingembre mariné

PRÉPARATION

Dans un bol, mélanger les crevettes avec la fleur de sel et l’huile.
Dans un autre bol, déposer la noix de coco. Ajouter les crevettes et mélanger afin de bien enrober chaque crevette de noix de coco.
Dans une grande poêle, faire fondre le beurre à feu moyen. Faire dorer les crevettes de chaque côté environ 5 minutes.
Dans deux bols, répartir séparément les crevettes bang bang et le reste des ingrédients. Servir.

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