- Wash the scampi in cold water and drip them dry in a sieve. Peel and finely dice the onion and garlic cloves. Put them into a 24 cm pan, put on the lid and heat up over the highest heat until the frying window.
- Pour in the white wine and bring to the boil. Stir in the tomatoes and chilli flakes
- Add the scampi and heat up over the highest heat until the vegetable window. Cook for a further 8 minutes on the switched-off cooker.
- Season with salt and pepper. Tear the leaves off the parsley and chop them finely with the green coriander. Sprinkle them over the scampi to serve.
Nutritional values per portion: 130 kcal