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3 garlic cloves

a medium bunch of fresh parsley

1 large fresh chili

2 handful of cocktail tomatoes

1 small onion

250gr of organic king prawns

250gr of fresh noodles

50gr of bacon 

1/2 Lime

100gr of crème fraîche

150ml of cream

50gr of butter

2 spoons of fine-grated parmesan

First cut the bacon into small cubes and cut the onions as small as possible. Cut the chili in thin, long stripes. Fry the onions, the bacon and the chilis with the butter for 2-3min in a preheated pan. Add the garlic cloves in full to the pan, just press them with the flat side of the knife so the aroma can filter into the sauce later. Add the organic king prawns and sear them shortly (2-3min). Add the crème fraîche and the cream and stirr the mix for 5min (turn down the heat to medium). Then add the lime juice and the parmesan and stirr for another 2-3min. In the meantime add the fresh noodles into boiling water and put the tomatoes into the sauce. When the noodles are ready (after 2min) you can add the parsley to the sauce and stirr for one last minute. Take the garlic out of the sauce. Serve with a light white wine, preferrably a Grüner Veltiner (from Austria) or a fresh Riesling (from Frankonia). 

If you used deep-freezed king-prawns, a fast (and half-way gentile) method to defrost them is put them on a sieve above a pot with half a liter of boiling water. Reduce the temperature, so that the water only simmers, and leave the prawns there for 5min. Do not put the frozen prawns directly into hot water.