INGREDIENTS

• 1 packet of 7 THALASSES blanched peeled shrimps U20
• 300 g rice noodles
• 30 g cashews
• 1 red pepper in sticks
• 200 ml light coconut milk
• 20 ml soy sauce
• 2 tbsp sesame or coconut oil
• 1/2 tsp curry powder
• salt

METHOD

In a wok or non-stick pan, sauté the bell pepper and cashews with 1 tablespoon of sesame oil for 7-8 minutes. Remove from heat and set aside.

Boil or scald the noodles for a few minutes according to package instructions. Drain and set aside.

In the same wok, cook the shrimps for 2 minutes on each side and add the soy sauce. Add the coconut milk, noodles, peppers, cashews, curry powder and stir.

Nutritional facts about shrimps:

• They are an ideal choice for protein intake during Lent.
• They are very low in calories, averaging under 100 calories per 100 grams.
• They are an excellent source of omega-3 fatty acids that help lower cholesterol.

Manos Dimitroulis
Clinical nutritionist & dietician