Crevettes à la Thaï en verrine

Cook Haiku rice vermicelli as indicated on package.

Add 15 ml of minced coriander and 50 ml of dipping sauce.

Mix well and place in the bottom of each glass.

In a skillet, heat oil, add garlic and ginger and cook one minute.

Add mushrooms, shrimps, 125 ml of dipping sauce, green onions and cook until shrimps are pink.

Add 15 ml of minced coriander. Mix well and cook two minutes.

Serve over rice vermicelli.

Garnish with fresh coriander and sesame seeds to taste.