Ingredients
for
| 500 g | Spaghetti |
| 1 piece(s) | ginger, fresher, about the size of a thumb |
| 2 small | Chili pepper(s) |
| 400 g | Gambas, peeled |
| 1 | Lemon(s), untreated, the zest thereof |
| ½ | Lemon(s), of which the juice |
| Salt and pepper | |
| 1/4 liter | Cream or cream substitute |
| Oil | |
| Curry powder | |
| Coriander green |
Nutritional values per serving
Kcal
725
Protein
38.21 g
Fat
20.85 g
Coal hydr.
93.81 g
Preparation
Working time: approx. 20 minutes Total time approx. 20 minutes
Peel and finely chop the ginger, remove the seeds from the chili peppers and chop them as well. Use more or less chili if desired. Fry the ginger in oil, add the chilli and roast briefly.
Salt the prawns and add them. Stir curry powder into the prawns to create a beautiful color. Bring the lemon juice and lemon zest to the boil in cream, season with salt and pepper.Cook the noodles in boiling salted water according to the instructions on the package. Add the cooked spaghetti to the cream-lemon sauce, mix and heat again briefly. Arrange the spaghetti on plates and top with the prawns. Garnish with coriander.