Summary

Ingredients

• 8 scampi
• 1 mango (s), ripe, peeled, diced
• 1 bunch spring onion (s), cut into fine rolls
• 4 tablespoon chilli sauce, sweet
• 250 g noodles (rice noodles)
• salt
• 4 tablespoon coconut milk, unsweetened, can
• 1 teaspoon curry paste, yellow
• 4 tablespoon sesame oil
• pepper
• 4 tablespoon desiccated coconut
• 4 tablespoon parmesan, freshly grated

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Instructions

1. Cook rice noodles in salted water according to the instructions on the package, drain.
2. Remove the scampi from the shell except for the rear end of the shell.
3. Preheat the oven to 225 ° C.
4. Mix the mango cubes, spring onions and sweet chili sauce. Mix the coconut milk and curry paste, mix into the cooked rice noodles. Then shape these into nests and place in a gratin dish.
5. Spread the mango and spring onion ragout in the middle of the noodle nests.
6. Fry the scampi in hot sesame oil for 1-2 minutes on each side, season with salt and pepper and place on the ragout. Mix the desiccated coconut and parmesan and sprinkle over the dish. Gratinate at 225 ° C top heat for 10 minutes.