* * * * *   L A N D H O T E L   MARCH RECIPE   * * * * *

Coriander-chili prawns on marinated vegetable spaghetti with pepper pesto

This recipe is from LANDHOTEL Mader**** in Steyr/Upper Austria

Ingredients for the coriander-chili prawns

• 4 prawns with or without shell
• fresh coriander
• 3 fresh chilis, red or orange
• 1 red onion
• sea salt
• pepper

Ingredients for the vegetable spaghetti

• 1 carrot
• ½ cucumber, seeded
• ¼ celery
• ½ leek

Ingredients for the marinade

• 1/8 l sherry vinegar
• 1/16 l olive oil
• salt and pepper
• a pinch of sugar
• coriander, chopped

For the pesto:

• ½ red bell pepper
• olive oil
• pine nuts
  

Preparation:

Shell the prawns and season them with sea salt and pepper. Peel and chop the onion, chop the coriander, seed the chili and chop it finely.

For the pesto:
Chop the bell peppers into small chunks, chop the pine nuts and add these with the olive oil. Season to taste.

Preparation of the vegetable spaghetti:
Chop the carrots, leek and celery into thin strips. Peel the cucumber, remove the seeds and cut into strips.

Blanch the vegetables shortly in the boiling water and white wine. Chill in ice water afterwards. Marinate the spaghetti with sherry vinegar, olive oil and a pinch of sugar and the freshly chopped coriander. Season with salt and pepper.

Make a pesto by adding the bell pepper, olive oil and pine nuts. Sauté the prawns with onion and chili. Add the coriander. Serve the sautéed prawns on the marinated vegetable spaghetti with the pesto.