Shrimps	g
Corn Starch	tbsp
Ground Turmeric	tsp
Ground Ginger	tsp
Black Pepper	tsp
Sesame Oil	tbsp
Honey	g
Soy Sauce	ml
Rice Vinegar	tbsp
Red Pepper Flakes	tsp
Water	ml
Rice Noodles	g
Shallots
Broccoli	g
Lime Zest	tsp
Lime Juice	tbsp
Fresh Basil	g
Salted Butter	tbsp
Garlic Clove
Coconut Milk	ml

1. Rinse the shrimp with cold water and pat dry. In a medium bowl, toss together the shrimps, cornstarch, turmeric, ginger, black pepper, and 1 tablespoon sesame oil.
2. In a glass jar, combine the honey, soy sauce, rice vinegar, red pepper flakes, and water.
3. Cook rice noodles according to package instructions. Peel and finely chop the shallots. Wash the basil, shake dry, pluck the leaves from the stems and roughly chop. Wash the broccoli, pat dry, remove the florets from the stalk and cut into bite-sized pieces.
4. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. When the oil shimmers, add the shrimps and fry all over for about 5 minutes, until they become slightly crispy. Add the shallots and broccoli, cook another 2-3 minutes, until the broccoli is charring. Pour in the honey/soy sauce mix and bring the sauce to a boil over medium-high heat and cook until the sauce coats the shrimps, about 5 minutes. Remove from the heat and stir in the lime zest, lime juice, and the basil.
5. Meanwhile, heat a medium skillet over medium heat. Peel and finely chop the garlic cloves. Add the butter and garlic. Cook until the garlic begins to caramelize and turn light golden brown, about 1-2 minutes. Stir in the coconut milk and let it cook for 3-5 minutes, until warmed through. Remove from the heat and toss the noodles with the sauce.
6. Serve the noodles topped with shrimps and garnish with fresh basil.

More recipes on: www.beastfeast.eu