Our store

Asian tagliatelle, spicy shrimps, apple balsamic & chilli oil




Others ingredients

  • 300 g Asian tagliatelle, soft wheat
  • 16 raw prawns
  • 1 irm mango
  • 2 carrots
  • 2 tablespoons plain shelled peanuts
  • 2 spring onions
  • 2 tablespoons chopped coriander


  1. 1

    Reserve prawns only the tails (make a fumet with the heads) that you shell. Split the back of the prawns and remove the black gut. Rinse the prawns and pat them dry.

  2. 2

    Peel the carrots and cut them into small sticks. Peel the mango and cut it in the same way.

  3. 3

    Heat the olive oil in a frying pan and brown the peanuts quickly. Drain them and brown the prawns with the carrots instead. Mix for 4 to 5 minutes: the prawns are just cooked and the carrots are still crunchy. Salt at the end of cooking.

  4. 4

    Cook the pasta in boiling salted water - be careful, soft wheat pasta cooks very quickly, 3 to 4 min. Drain them and add them to the frying pan with the condiment. Mix for 1 min, over a very low heat and add the mango, the chilli oil and mix one last time.

  5. 5

    Pour the oil into the prawn pasta, sprinkle with peanuts, stir, sprinkle with coriander and serve immediately.