Spicy curry shrimp stir-fry

Ingredients for 2 servings:

• 2 carrots
• 3 spring onions
• 250 g oyster mushrooms
• 250 g king prawns
• 1 small piece(s) of ginger
• 2 cloves garlic
• 1 chili pepper(s)
• 200 g wok noodles without pre-cooking
• ½ can coconut milk
• 1 tsp red curry paste
• Lime(s)
• Salt and Szechuan pepper
• sesame
• coriander

Instructions

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

with the freshness kick

Wash the king prawns, remove the intestines, and pat dry with kitchen paper. Lightly brown the sesame seeds in a pan without oil and set aside. Clean and roughly chop the oyster mushrooms, finely chop the garlic. Peel the carrots, wash the spring onions, and thinly slice both. Heat a little oil in a wok or frying pan and fry the carrots. Add the king prawns and stir briefly. Deseed and finely chop the chilies. Add to the wok along with the finely chopped garlic and finely grated ginger. Then add the spring onions and oyster mushrooms. Pour in the coconut milk and season with lime, curry paste, and spices. Add the wok noodles, cook until tender but still firm to the bite, and arrange on plates. Sprinkle with the toasted sesame seeds and serve.