Fruity shrimps

Ingredients for 3 servings:

• 750 g fresh shrimps with head and shell
• 250 g desiccated coconut
• 2 cm ginger root
• 3 cloves garlic
• 1 tbsp, heaped Thai curry paste, red
• 1 chili pepper(s), red with seeds, cut into strips
• 5 tbsp soy cream (soy cream cuisine)
• 1 large mango(s), ripe
• 1 small papaya, ripe
• 1 bunch lemongrass or dried from the jar
• 2 tbsp mint, dried
• 2 tbsp coriander greens, chopped
• 2 tsp sea salt
• 1 tsp black pepper, coarsely crushed in a mortar
• 2 tsp tapioca flour for binding
• 300 g tagliatelle pasta

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Peel the shrimp and set aside. Roast the heads and shells in a wok with a packet of desiccated coconut, then boil with 300 ml of water and the lemongrass bundle. Reduce the liquid by half to prevent it from becoming a watery broth. Finely slice the peeled ginger. Chop the garlic. Slice the papaya and mango. Strain the contents of the wok through a sieve. Pour the coconut milk back into the wok and add all the ingredients. Simmer for 10 minutes over low heat, season with salt and pepper, and thicken with tapioca flour if desired. During this time, cook the noodles. Then serve everything with the noodles.