A delicious, sweet fruit with a texture similar to lychee or mangistan. And in terms of taste, it tends to peach or mango. Achacha is delicious to eat in whole (and easy to open by putting some pressure on the skin with your thumb), but also great to make lemonade or to use in a salad or cocktail. This delicious appetizer will look great on the Easter table!
For 10 pieces
Red chilli to taste (chopped)
50g rice noodles
10 cooked garlic shrimps
1 spring onion (cut into thin rings)
Peel the achachas and remove the seeds. Grind together with the red chilli in a food processor into a smooth sauce.
Pour the noodles with boiling water and set aside for 2 minutes. Drain. Then shape the noodles with your hands into small round 'nests'. Heat a layer of sunflower oil in a pan or use a frying pan. Place one noodle nest with a serving tong into the hot oil. With the help of the serving tong, make sure that they stay small and round by squeezing them a bit. Then remove from the pan and drain on kitchen paper. Repeat these steps with the rest of the nests.
Place one shrimp, one ring of spring onion and some of the achacha sauce on each noodle nest.
Happy friday everyone! And have a great weekend on behalf of the Bud team.