- Penne (ref. A3) - 300 g
- Thai Curry sauce (ref. H39) - 150 g
- Prawns (format 60/80) - +/- 10 pcs.
- Spring onion (garnish)
Fry the scampis and chop the spring onion.
Heat the Thai Curry sauce according to packaging directions and keep warm.
Heat the pasta for 30 sec. in lightly salted boiling water and drain.
Fill the cup with the pasta, cover with sauce and garnish with the scampi and chopped spring onion.