If the time that the smell of a dish lingers in the apartment is a sign of quality, then we had a supertrooper high quality superb dish the other day. Ever since, I have been airing the apartment, enjoying healthy 15°C, to get rid of its olfactory traces.
If, on the other hand, the visual aspect counts, then what we had was far from average, but on the wrong side of the coin. I don't particularly enjoy food that features one color only. Except when it is spaghetti bolognese which covers the pasta completely. Then it's ok.
See what I mean?
These are ribbon noodles with papaya, mango, shrimps and coconut milk. The few branches of mint and coriander could not really lighten up the beige mood, but they did their best, trust me.
For four, you need:
sufficient ribbon noodles to feed four
5 Tsp sesame oil
1 garlic clove, chopped
1 fresh red chili, chopped
6 cm ginger, chopped
1 mango, cut into strips
1 papaya, cut into strips
1 can coconut milk
4 branches of mint, the leaves roughly teared apart
2 branches of coriander, the leaves roughly teared apart
250 g shrimps
And the preparation is as simple as its color outline:
Cook the ribbon noodles. In the sesame oil, fry the garlic and the chili and then add all the rest except for the noodles and the shrimps. Let it all boil for about 2 minutes, then add the noodles and boil for another 2 minutes. Now add the shrimps and heat until they are hot as well.
Enjoy. Yes, it is finished, there is nothing else you can do. Just sit down and eat.
Perfect. Easy to make, with just a bit of spiciness to make it an enjoyable, not so Asian as we thought it would be dish. That one we'll see again on our plates. Soon. And maybe next time we remember to add the 200 g water chestnut (chopped) and the 2 Tsp soy sauce. We'll see...