Summary

Ingredients

• 250 g shrimp (s), ready to cook
• 100 g lass noodles
• 400 ml coconut milk
• 25 g iner
• 3 stalks lemongrass
• 0.5 ½ bunch Thai basil, alternatively basil
• 1 teaspoon chili powder
• 2 cloves garlic
• 3 tablespoon sesame oil
• 0.5 tablespoon ½ cornstarch
• 2 tablespoon soy sauce
• some lemon juice
• 500 ml water
• salt

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Instructions

1. Drizzle the prawns with a little lemon juice. Peel the ginger and cut into small pieces. Finely chop or chop the lemongrass and Thai basil. Peel the garlic and press it through a press.
2. Heat 1 tablespoon sesame oil in a saucepan and briefly sweat half of the garlic and ginger in it. Pour in the coconut milk, add the lemongrass, Thai basil and chilli and simmer for 10 minutes. Then mix the cornstarch with the soy sauce and bind the coconut milk with it.
3. In the meantime, boil the water and add the glass noodles and cook for about 5 minutes, then drain.
4. Heat 2 tablespoons of sesame oil in a pan and fry the prawns for about 3 minutes, add the remaining garlic and fry briefly until the prawns are cooked through.
5. Mix the coconut milk sauce and glass noodles in the pan with the prawns and season with salt.