Spicy Rice Noodles with Shrimps, Lemon Grass and Pineapple Recipe

As with other seafood, shrimps have high calcium, iodine and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol, from 122mg to 251mg per 100g of shrimp, depending on the method of preparation. Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides. This makes them very important once in a while in the diet.

Pineapples on the other hand are rich in vitamins B-complex a group of vitamins like folates, thiamin, pyridoxine and riboflavin. It also contains minerals like copper, manganese and potassium. Pineapple fruit also contains a proteolytic enzyme bromelain that digests food by breaking down proteins. It is also an excellent source of antioxidant vitamin; vitamin C. This makes pineapples to be an important fruit in a diet. Test this combination in this recipe.

Cook time is 25 minutes (serves 3)

Ingredients for the recipe

250g rice noodles

½ pineapple

2 red chillies

1 bunch spring onions

1 stick lemon grass

2 tablespoon vegetable oil

1 tablespoon sesame oil

300g shrimps, ready to cook

2 tablespoon fish sauce

2 tablespoon white rice vinegar

Procedure for the recipe

• Briefly cook the rice noodles in boiling water and drain in a colander. Peel the pineapple and cut into small cube. Rinse and dry the chillies and cut into fine rings. Rinse and trim the spring onions and also cut into rings. Finely chop the lemon grass.

• Heat the vegetable and sesame oils, briefly stir-fry the spring onion, add the shrimps, fry, then pour the fish sauce and rice vinegar over.

• Add the pineapple cubes and chillies. Towards the end, add the cooked rice noodles, toss well and serve.