INGREDIENTS

• 1 packet of 7 THALASSES blanched peeled shrimps U20
• 1 chicken fillet, cut into cubes
• 1 can of root mix (bean, bamboo, corn)
• sunflower oil for sautéing
• 2 chopped fresh onions
• 1 dry onion, finely chopped
• 1 chili, finely chopped
• 20 g ginger, finely chopped
• 2 eggs, beaten
• 1 tbsp Oyster sauce
• 2 tbsp brown sugar with molasses
• 3 tbsp Rice Vinegar
• 1 tbsp Soy sauce
• ½ packet of rice noodles
• 2 liters of boiling water
• 1 lime

METHOD

Defrost the shrimps in a strainer overnight.

In a wide pan or wok, sauté the shrimps and chicken. Remove them to a plate. Then add some sunflower oil to the same wok and sauté the onions and eggs until they become a broken omelet. Finally, add the chicken and shrimp.
Meanwhile, in a small saucepan, combine the soy, oyster sauce, rice vinegar and brown sugar, bringing to a boil for 1 minute. Allow the mixture to cool.

Next, place the rice noodles in a large bowl, pour the hot water over them and stir gently. Soak them for 10 minutes.
Add the noodles to the pan, pour the soy sauce over them and stir continuously for 3 minutes, also adding the root vegetable mix.

Garnish with roots and lime slices.

Chef Oikonomidis George & Sakkeliou Panagiotis
Bluefish Vouliagmeni