Summary

Ingredients

• 500 g shrimp (s), unpeeled or
• 250 g shrimp (s), without shell
• 2 chilli pepper (s), red
• 3 clove (s) garlic
• 3 tablespoon soy sauce, light
• 2 tablespoon olive oil, for frying
• 1 bunch spring onion (s)
• 2 carrot (s)
• 1 mango (s)
• 250 g cherry tomato (s)
• 400 g pasta, (spahetti)
• 1 handful sea salt for the cooking water
• Chili flakes
• 1 tablespoon sesame seeds, toasted
• Basil, decoration

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Instructions

1. If the prawns have not yet been peeled, remove the head and shell, leaving the tail piece on. Cut the chilli peppers and garlic into tiny cubes and mix together with 1 tablespoon soy sauce and the prawns and marinate for about half an hour.
2. Cut the spring onions diagonally into rings, the mango into cubes and the carrots into fine strips, halve the cherry tomatoes. Cook the spaghetti in plenty of salted water until al dente. In the meantime, fry the prawns briefly in a little oil in a deep pan or in a wok, remove from the pan and set aside. Then add the onions and carrots to the pan and fry for three minutes over medium heat, turning over and over again. Add the mango and tomatoes, toss briefly and mix with the fried prawns. Season with the rest of the soy sauce and mix in the finished spaghetti. Serve with the chilli flakes, sesame and basil.