Pineapple pieces
Fried rice noodles with prawns, pineapple, kale and chicory
Fried rice noodles with prawns, pineapple, kale and chicory
- 4 people
- Preparation time: 19 min.
- Cooking time: 6 min.
- Rest : 10min
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 :
