Summary

Ingredients

• 250 g spahetti
• Salt water
• 1 tablespoon butter
• 1 small onion (s), finely diced
• 80 g bacon or bacon, cut into fine strips
• 100 g carrot (s), cut into thin lon strips
• 150 g sauerkraut
• 100 ml Prosecco
• 200 ml fish stock or poultry stock
• 200 ml coconut milk
• 8 prawn (s), fresh (size 6/)
• 1 teaspoon curry
• chili
• salt and pepper
• Lemon juice
• garlic
• 2 tablespoons oil
• Herbs, fresh

Print Recipe Pin Recipe

Instructions

1. Fry the onions and bacon in the butter, add the carrot strips and dust everything with the curry. Simmer a little more until the onions are soft. Then pour in the prosecco, coconut milk and the stock. Add the sauerkraut and chilli and let it boil down briefly. Salt and pepper.
2. Cook the spaghetti in plenty of salted water until al dente (2 minutes shorter than indicated on the package). Drain and mix into the sauce, toss and season again if necessary.
3. Wash the prawns, cut in half with the skin and devein. Season with salt, pepper, lemon juice and garlic. Then fry in a very hot pan with a little oil for about 2 - 3 minutes.
4. Arrange the prawns on the sauerkraut spaghetti and garnish with fresh herbs. The sauerkraut spaghetti tastes very good even without prawns!