Mussel noodle salad with prawns

Name: Mussel noodle salad with prawns
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g peeled king prawns or shrimps (fresh or frozen); 250 g Mussel noodles; 7-10 Tbsp salt, pepper, sugar; 4 TABLESPOONS white balsamic vinegar; 3 TABLESPOONS Olive oil; 1 pickled cucumber; 1 Onions (e.g. red); 75 g cherry tomatoes; 1-2 Garlic cloves; 1 Rocket salad heart; 2-3 stem(s) Basil; 75 g Fresh cream; 4 TABLESPOONS Milk

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g peeled king prawns or shrimps (fresh or frozen)
250 g Mussel noodles
7-10 Tbsp salt, pepper, sugar
4 TABLESPOONS white balsamic vinegar
3 TABLESPOONS Olive oil
1 pickled cucumber
1 Onions (e.g. red)
75 g cherry tomatoes
1-2 Garlic cloves
1 Rocket salad heart
2-3 stem(s) Basil
75 g Fresh cream
4 TABLESPOONS Milk

Directions

1
Defrost the frozen shrimps. Cook the noodles in boiling salted water for 10-12 minutes. Quench, cool down
2
Whip vinegar, 3 tablespoons of water, salt, pepper, a little sugar and 2 tablespoons of oil. Clean, wash or peel the cucumber. Quarter lengthwise and cut into slices. Peel onions and cut into thin rings. Wash and halve the tomatoes. Mix everything with noodles. Leave to stand for at least 1 hour.
3
Peel and chop the garlic. Rinse shrimps and pat dry. Fry in 1 tablespoon of oil with garlic on each side for about 2 minutes. Season with salt and pepper. Cooling down
4
Clean the romaine lettuce, wash it. Wash basil. Drain both and cut finely. Mix crème fraîche and milk, season. Mix everything with prawns and noodles. Season to taste