Crispy king prawns with noodle salad

Name: crispy king prawns with noodle salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g green beans; 1 business suit Chinese noodles 250 g; 2 el sunflower oil 500 ml for frying; 1 tray bean sprouts 125 g; 1 tin can pineapple pieces (227 g), drained; 3 el chili sauce; 1 bag giant shrimp (500 g, freezer), thawed; 4 el flour; 2 Eggs beaten; 7 el bread crumbs

A tasty recipe. The main course contains the following ingredients: fish, green beans, Chinese egg noodles (250 g), sunflower oil (500 ml for frying), bean sprouts (125 g), pineapple pieces ((227 g), drained), chili sauce, king prawns (500 g , frozen), thawed), flour, eggs (whipped) and breadcrumbs.

Ingredients

Directions

Remove the stalk and the tip of the green beans. Bring a pot of water to the boil and cook the beans in 5 minutes until al dente.
Prepare the noodles according to the instructions on the package. Rinse cold under the tap.
Heat a wok, add 2 tbsp oil and stir-fry the beans and bean sprouts 2 min. Add the pineapple and chilli sauce and stir fry for 1 min. Scoop the vegetables through the noodles.
Peel the shrimps and remove the intestinal tract. Put the flour, eggs and breadcrumbs in separate bowls. First take the shrimp through the flour, then through the egg and then through the breadcrumbs.
Heat 500 ml of oil in the cleaned woks and fry the prawns in 2 portions 2 min. Drain on kitchen paper. Divide the lukewarm noodle salad over 4 plates and scoop the shrimps.