John Myers
Contents
show
Ingredients
shrimp
- 11 Frozen king prawns
- 2 tbsp Oil
- Colorful pepper
Vegetable and coconut cream noodle pan
- 45 g Onion
- 100 g Fennel fresh
- 80 g Butternut squash
- 300 g Vine tomatoes
- 165 ml Coconut milk
- 45 ml Cream
- Colorful pepper
- Sea salt from the mill
- Nutmeg
- Curry powder
- Dried celery leaves
- 100 g Pasta
- 50 g Grated cheese
- 2 tbsp Dark apple grain
Instructions
shrimp
- Thaw prawns under hot water, pat dry and fry in peppered oil for about 5 minutes, remove and set aside
Vegetable and coconut cream noodle pan
- Bring the water with salt to a boil ... cook the pasta for about 8 minutes until al dente ... drain and let cool down a little
- Peel the onion and cut into fine rings ... Wash the fennel and dice it, wake the pumpkin, peel it and if necessary. Core and cut into strips ... Wash tomatoes and cut into eighths ... Mix coconut milk with cream until smooth
- Sweat the onion in the prawn fat, add the fennel and pumpkin and let simmer for about 3-5 minutes ... Add the tomatoes and let them boil down a little and remove the loose tomato skin ... Mix in the coconut cream and simmer for about 5 minutes ... pepper , salt and season with nutmeg, curry and celery leaves ... Fold in the pasta, prawns and cheese and heat for about 3 minutes and then round off with the dark apple grains
Serve
- Place the vegetable-coconut cream noodle pan with prawns on a deep plate and enjoy with an apple spritzer or a glass of the apple kernel
Nutrition
Serving: 100gCalories: 109kcalCarbohydrates: 5.2gProtein: 2.6gFat: 8.8g
