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ALESIAC
Salad of pineapple and prawns with fried egg noodles
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Ingredients
Directions
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Cook the noodles according to the instructions on the package. Drain and rinse cold. Drain and pat dry well.
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Blanch the sugarsnaps for about 4 minutes in boiling water. Drain and rinse cold.
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Remove the seeds from the cucumber and scrape the cucumber with a cheese slicer in ribbons. Mix the cucumber with the sugarsnaps and pineapple.
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Sprinkle the prawns with chilli powder and brush them with the olive oil. Heat a grill pan and grill the shrimp over and over in about 4 minutes.
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Beat the ingredients for the dressing and mix through the pineapple salad. If necessary, season with extra fish sauce.
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Heat the frying oil and fry the noodles as small litters in about 30 seconds until crispy brown. Drain and scoop on a plate.
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Divide the salad into 4 bowls. Serve the mieerbij or break over the salad. Sprinkle with fresh mint and red pepper.
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Nutrition
415Calories
Sodium0% DV0g
Fat31% DV20g
Protein44% DV22g
Carbs12% DV35g
Fiber0% DV0g
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