Ingredients ( 2 people ):
For shrimp thai parsley:
– About 20 Thai semi-peeled shrimp – 2 cloves garlic fine – 1 tbsp olive oil – 1 tablespoon parsley – 1 fillet of sweet soy sauce – 1 dash of sesame oil to the mashed carrot / cumin: – about 8 carrots – 1 tsp ½ teaspoon of cumin powder – 2 pinches of Indian spice mix – 1 tsp Coffee parsley – salt and pepper
Preparation of mashed carrot / cumin:
1 – Peel, wash and cut carrots into pieces. Cook with steam until it is softened enough to be able to mix.
2 – In a blender, add the carrots, cumin, parsley, Indian spices, salt and pepper. Mix until the consistency of mashed potatoes (not too runny, not too thick). If necessary, add a little water …
3 – Your mash is ready, keep warm.
Preparing Shrimp Thai parsley:
1 – Cook shrimp only low heat and remove the water they will reject.
2 – brown now in olive oil with garlic and parsley.
3 – When they begin to make a nice color, pour the soy sauce and cook for a few minutes.
4 – At the end of cooking, add the dash of sesame oil and salt and pepper to taste.
Serve with white rice and mashed carrot / cumin, is a delight!