Fried rice noodles with prawns, pineapple, kale and chicory

Fried rice noodles with prawns, pineapple, kale and chicory

Ingredients

  • 400g Rice noodles
  • 4 Endives
  • 1 large carrot
  • 1 tin pineapple chunks 4/4 St Mamet
  • 2 sprigs Kale
  • 4 Tbsp Sesame seeds
  • 3 Tbsp Soy sauce
  • 20 Raw shelled prawns
  • 1 stick Lemongrass
  • 1 lime
  • 1 bunch flat-leaf parsley
  • Shiso and rock chives" plant microbes or chives
  • Olive oil a drizzle
  • Malabar pepper Espelette pepper curry QS

Preparation

Salad preparation

  • Soak the rice noodles in cold water for about ten minutes.
  • Cut the carrot, 3 endives and a sprig of kale into julienne strips.
  • Finely chop the lemongrass stick
  • Drain the pineapples
  • Cook the organic rice pasta in boiling salted water for 2 to 3 minutes after bringing back to the boil.
  • Drain and reserve
  • Heat a wok or large frying pan, add a drizzle of olive oil, and sauté the chopped lemongrass, carrot, kale and julienned endives for 1 minute.
  • Add the prawns and pineapple,
  • After 2 minutes, season with curry pepper and Espelette chilli, and zest the lime.
  • Deglaze with soy sauce, and add chopped parsley leaves.
  • Decorate your plate and serve with endive leaves, kale bouquets and purple shiso.
  • Finish your plates with toasted sesame seeds and a bouquet of rock chives.
To make this recipe you will need :

Pineapple pieces

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