Scampi on gratinated rice noodles

Ingredients for 4 servings:

• 8 scampi
• 1 mango(s), ripe, peeled, diced
• 1 bunch of spring onions, finely chopped
• 4 tbsp chili sauce, sweet
• 250 g noodles (rice noodles)
• Salt
• 4 tbsp coconut milk, unsweetened, can
• 1 tsp curry paste, yellow
• 4 tbsp sesame oil
• pepper
• 4 tbsp desiccated coconut
• 4 tbsp Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook rice noodles in salted water according to the package instructions, drain well. Remove the scampi from the shell, leaving only the back of the shell. Preheat oven to 225°C. Combine the mango cubes, spring onions, and sweet chili sauce. Mix the coconut milk and curry paste and stir into the cooked rice noodles. Form them into nests and place in a gratin dish. Spread the mango and spring onion ragout in the center of the noodle nests. Fry the scampi for 1-2 minutes on each side in hot sesame oil, season with salt and pepper, and place on top of the ragout. Mix the desiccated coconut and Parmesan cheese and sprinkle over the dish. Bake at 225°C (top heat) for 10 minutes.