Spaghetti with shrimp in coconut sauce

Ingredients for 4 servings:

• 250 g prawn(s), peeled and deveined
• 100 g crayfish
• 3 spring onions, cut into rings
• 1 clove(s) garlic
• 1 piece(s) ginger root, thumb-thick
• 1 red chili pepper(s)
• 5 tomatoes
• 400 ml coconut milk
• 5 cl sherry
• 1 onion(s)
• ½ tsp sambal oelek
• 2 tbsp, heaped desiccated coconut
• 1 pinch(s) brown sugar
• salt and pepper
• 1 dashes lemon juice
• 1 tsp cornstarch
• 500g spaghetti

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the noodles in salted water according to the package instructions until al dente. Before draining, skim off a cup of the cooking water and set aside. Finely chop the onion, garlic, and ginger, and finely slice the chili. Sauté together in a little oil. Add the shrimp and crayfish and let them cook for a while. Add the spring onions and stir briefly. Now add the sambal oelek and sherry, and deglaze with the coconut milk. Add the diced tomatoes, sugar, and the reserved pasta water and simmer gently for about 5 minutes. Stir in the coconut flakes and season with salt, pepper, and lemon juice. If desired, thicken with cornstarch dissolved in a splash of cold water.