INGREDIENTS
- 150 g udon noodles
- 1 aubergine
- 1 onion
- 2 carrots
- 6 dried tomatoes
- 20 raw prawns
- Extra virgin olive oil
- Sesame oil
- 1 can coconut milk
- Salt
- Turmeric.
- Spherika Strawberry pearls
PREPARATION
- Cut the vegetables into strips.
- Cook the udon noodles in hot water for 3 minutes. Rehydrate the dried tomatoes.
- Put a good drip of extra virgin olive oil in the hot wok, add the onion cut into fine julienne and 2 tablespoons of sesame oil, sauté. Add the carrots cut into sticks, aubergines and dried tomatoes rehydrated, cut into pieces.
- Once the vegetables are sautéed, add the raw prawns. When they start to change color, add the coconut milk and a pinch of turmeric to give a slight color to the sauce. When the sauce begins to reduce, add the cooked noodles and stir to mix with the other ingredients, serving immediately. Serve with Spherika Strawberry pearls.