400 g of GALLO wholemeal hélices
20 prawns, peeled
2 tablespoons of sweet and sour sauce
½ red pepper
½ red onion
Rocket leaves or lamb’s lettuce
Bring water to the boil in a pot. Once boiling, add salt and cook the GALLO wholemeal hélices. Pour some cold water after straining them and set aside.
Place the peeled and cleaned prawns in a bowl with a little olive oil and the sweet and sour sauce and let them marinate for 15 minutes.
If you wish, you can stick some on a skewer.
Cook in a grill or hot pan. Set aside.
Julienne an onion and finely dice the pepper. Mix with the cold pasta and season to taste. Add lamb’s lettuce, rocket salad and serve with the grilled prawns.