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Asian noodle salad

Category:	Salads
Difficulty/Costs:	medium / moderate
Number of people:	16
Ingredients:	1,600 g thin spaghetti 4 red, pitted chillies 4 tablespoons tomato paste 50 ml white wine vinegar 8 cloves garlic 100 ml peanut oil 400 g shrimps 2 tablespoons curry powder 4 cucumbers 400 ml vegetable stock 4 ginger tubers 2 bunch basil 4 aubergines salt sugar 4 Papaya hard For the breading cornflour 2 l frying oil

Preparation:

Take a baking tray and grate the eggplants on it. Then sprinkle with salt to draw the water.

Put the tomato puree in a pan, add peanut oil and vinegar and stir well. Then add the finely chopped garlic cloves and chilli peppers and steam. Season with salt and pepper. Stir again and add the curry powder. Remove from the stove and add some peanut oil.

Now cook the noodles according to the instruction on the package. When done, put cold water over them and put into a bowl. Before serving add the vinaigrette to the noodles.

Peel the cucumber and cut into small slices. The papayas you cut first into slices, then into strips.

Grate the ginger like you did with the eggplants. Dust both ingredients in cornflour and fry in hot oil until crisp.

Now blend the veggies with the noodles, the remaining oil and the marinade. When done sprinkle with the veggie chips, carbs, and basil.