Crispy Tiger Prawns on Spicy Ribbon Noodles

Preparation the day before or the same day in the morning:

1. Core and chop all chilies. Peel and chop garlic cloves. Peel and chop the ginger. Transfer to a larger bowl, pour on the oil and mix well with the pepper, salt, sugar and the tandoori paste.
2. Wash the shrimp in cold water, pat dry well – if necessary, check again whether they are well deveined – and put them in the marinade made. Stir well, put the lid on, let it steep. Stir everything through every now and then.
3. In the meantime, scald the tomatoes with boiling water, peel them and quarter them. Remove the seeds and the inside and store in a larger colander. Do not cut the flesh of the tomatoes too small and place in a bowl. Now pass the contents of the sieve through the sieve and add to the tomato pulp. Cover and store.

Preparation:

1. Cook the pasta al dente. At the same time, heat plenty of oil in a pan. Put the sesame seeds, melted flakes and brown sugar in a bowl and mix well. Remove the prawns from the marinade and roll them in this pannade. Should be covered quite lavishly, because a lot of it falls off when frying. Put straight out of the pannade in the pan with the well-hot oil and butter and bake. But ATTENTION, it doesn’t take long.
2. Now heat the leftover marinade in a large saucepan and add the tomatoes provided. Season to taste according to your own taste ………… but it should be spicy !!!!
3. Drain the pasta, let it drain and then add it to the hot, spicy tomato-chili oil. Mix everything well.
4. Now arrange on a large, deep plate and top with the fried prawns. Sprinkle some of the fallen breading over it …………… finished ……………..
5. 8th little tip on the side: If you don’t like it that spicy, you don’t use so many chillies ………. and if you do, you shouldn’t breathe into an open candle ……. grin ……. could give a flame ….. hihi