Shrimp in glass noodles with chili dip

Ingredients for 20 servings:

• 20 shrimp(s)
• 100 g glass noodles
• Salt
• rapeseed oil
• 2 red chili peppers
• 1 onion(s)
• ½ small red bell pepper(s)
• ½ small bell pepper(s), yellow
• ½ small bell pepper(s), orange
• 2 slices pineapple, fresh
• possibly pineapple juice
• 1 tsp sugar
• 2 tbsp honey
• 5 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tsp fish sauce
• 1 tbsp Tomato paste, triple concentrated
• 1 tsp, heaped ginger root, freshly grated
• Five-spice powder
• 1 tbsp sesame oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 minutes; Total time approx. 1 hour 3 minutes

For the dip, finely chop the chili peppers and onion. Cut the bell pepper and pineapple into cubes no larger than 1 cm, reserving the pineapple juice. You’ll need about 5 tablespoons, but add more pineapple juice if needed. Lightly sauté the chili, onion, bell pepper, and pineapple in the sesame oil, then dust with sugar. Mix the remaining ingredients together and add to the vegetables. Let it simmer briefly. Add honey, vinegar, ginger, or spices to taste. Let the dip cool. Prepare the glass noodles according to the package instructions, but do not cut them. Rinse thoroughly with cold water. Peel and devein the prawns, wash, pat dry, and season with salt. Cut a 5-7 mm wide strand of glass noodles from each prawn and wrap them around the prawn, starting at the tip of the tail. If the glass noodles become sticky, rinse again with cold water. Heat plenty of rapeseed oil in a pan and fry the prawns on both sides for about 1.5 minutes. Drain briefly on kitchen paper and serve with the dip.