Summary

Ingredients

• 200 g carrot (s)
• 1 bunch spring onion (s)
• 20 g iner
• 2 tablespoon oil (sesame oil)
• 500 g shrimp (s)
• 1 can pineapple, sliced (580 ml)
• Salt and pepper, whiter
• 2 tablespoon soy sauce

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Instructions

1. Cut the carrots into very thin slices. Wash the spring onions and cut into rings. Peel the ginger and dice it very finely.
2. Put the sesame oil in a pan and stir-fry the vegetables for about 5 minutes. Remove the prawns from the shell and add until they have turned their beautiful pink color, adding a little oil if necessary. Cut the pineapple slices into small pieces, drain and add. Season to taste with salt, white pepper and the soy sauce.
3. Serve with rice.