An adaptation of GoodFood's recipe
Time : 40 min
Servings : 4

INGREDIENTS

• 570 g shrimp
• 680 g baby Bok Choys
• 56 g cashew nuts
• 113 g yellow onion
• 2 tbsp Shichimi Togarashi A Spice Affair
• 2 tbsp. sesame oil
• 4 tbsp. soy sauce
• extra virgin olive oil
• Pink Himalayan Salt
• Ground Black Pepper

To serve

• 450g Brown or Basmati Rice, cooked as per the instructions

PREPARATION

1. Peel and thinly slice the onion. Cut ¼ inch off the bottom of the bok choys, then cut in half lengthwise.
2. Drain and rinse the shrimp, then dry with a paper towel. 
3. In a large bowl, place the shrimp, Shichimi Togarashi seasoning and a drizzle of olive oil.
4. In a large frying pan, toast the cashews until golden. Transfer to a small bowl.
5. In the same pan, add sesame oil, bok choy and sliced onion. Cook and stir over medium heat for 6 minutes. Set aside and keep warm.
6. In the same pan, heat a drizzle of olive oil, then add the seasoned shrimp. Cook and stir for 2 to 3 minutes, until the shrimp turn pink.
7. Divide the rice between the plates and top with the bok choy and shrimp.