300 g Asian tagliatelle, soft wheat
16 raw prawns
1 firm mango
2 tablespoons plain shelled peanuts
2 spring onions
2 tablespoons chopped coriander
2 tablespoons balsamic apple seasoning
1 tablespoon of chilli oil
2 tablespoons extra virgin olive oil, ripe fruity
Reserve prawns only the tails (make a fumet with the heads) that you shell. Split the back of the prawns and remove the black gut. Rinse the prawns and pat them dry.
Peel the carrots and cut them into small sticks. Peel the mango and cut it in the same way.
Heat the olive oil in a frying pan and brown the peanuts quickly. Drain them and brown the prawns with the carrots instead. Mix for 4 to 5 minutes: the prawns are just cooked and the carrots are still crunchy. Salt at the end of cooking.
Cook the pasta in boiling salted water - be careful, soft wheat pasta cooks very quickly, 3 to 4 min. Drain them and add them to the frying pan with the condiment. Mix for 1 min, over a very low heat and add the mango, the chilli oil and mix one last time.
Pour the oil into the prawn pasta, sprinkle with peanuts, stir, sprinkle with coriander and serve immediately.
Recipe by Elisabeth Scotto & photo by Edouard Sicot
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