Summary

Ingredients

• 1 bunch parsley, smooth, leaves roughly chopped
• 1 bunch basil, leaves roughly chopped
• 2 stalks lemongrass, halved
• 80 g olives, black, sliced
• 1 onion (s), finely diced
• 1 clove garlic, finely diced
• 3 tablespoon olive oil
• 1 can tomato (s), 400 g
• 8 prawn (s), raw, approx. -10 cm, peeled, deveined
• 1 pinch pepperoncini (flakes)
• 6 tablespoon coconut milk, liquid
• salt and pepper
• Chilli sauce, sweet and hot
• 500 g spahetti

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Instructions

1. Heat the olive oil in a pan and fry the onion and garlic in it. Add the tomatoes, peperoncini, lemongrass and olives and pour in the coconut milk. Let it simmer gently. Add the herbs, season with salt, pepper and possibly a little chili sauce. Add the prawn tails, let simmer and remove the lemongrass. Cook the spaghetti al dente, drain and serve with the sauce and the prawn tails.