Hin und wieder liebe ich ein paar hochwertige Bio-Garnelen. In diesem farbenfrohen Gericht kombiniere ich meine Lieblings-Süßkartoffel-Fettuccine mit frischem Bio-Gemüse und bekomme einen meiner Lieblings-Hingucker für meine Freunde & Familie an einem heißen Sommertag!
1 bunch of fresh herbs, I used coriander, mint and Thai basil
1 tbsp Dijon mustard
Some sesame oil
For the dressing
½ organic lime juice
2 tbsp fish sauce
1 clove of organic garlic, pressed
1 tbsp soy sauce
1 tbsp maple syrup
½ chili, depending on how spicy you like it
Directions
Cook the sweet potato fettuccine as instructed and let cool while you proceed with the recipe.
Peel the mango and cut it into strips, cut the spring onion into fine slices. Wash the herbs and shrimps. Finely chop the chili.
Bring a pan to high heat and meanwhile marinate the prawns with the mustard. Fry them until they are crispy, about 4-5 minutes. Meanwhile mix all the ingredients for the dressing together and stir, until well combined.
Place the sweet potato fettuccine first in a large bowl, drizzle with a little sesame oil and sprinkle the prawns, mango, cashews, spring onions and herbs on top of it one by one. Pour the dressing over everything and mix it briefly before enjoying! Enjoy :)
