Asian-inspired spaghetti with shrimp and mango

Ingredients for 4 servings:

• 500 g prawn(s), unpeeled or
• 250 g shrimp(s), without shell
• 2 chili peppers, red
• 3 garlic cloves
• 3 tbsp soy sauce, light
• 2 tbsp olive oil, for frying
• 1 bunch of spring onions
• 2 carrots
• 1 mango(s)
• 250 g cherry tomatoes
• 400 g pasta (spaghetti)
• 1 handful of sea salt, for the cooking water
• Chili flakes
• 1 tbsp sesame seeds, roasted
• Basil, decoration

Instructions

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

If the prawns are not yet peeled, remove the head and shell, leaving the tail on. Cut the chili peppers and garlic into tiny cubes and mix with 1 tablespoon of soy sauce and the prawns. Marinate for about half an hour. Slice the spring onions diagonally into rings, dice the mango, and finely slice the carrots. Halve the cherry tomatoes. Cook the spaghetti in plenty of salted water until al dente. Meanwhile, briefly fry the prawns in a little oil in a deep pan or wok, remove from the pan, and set aside. Then add the onions and carrots to the pan and fry for three minutes over medium heat, stirring frequently. Add the mango and tomatoes, toss briefly, and mix with the fried prawns. Season with the remaining soy sauce and stir in the cooked spaghetti. Serve with the chili flakes, sesame seeds, and basil.