Pasta dishes are always a good idea!
Remove the scampi tails from the shell. Peel shallot and garlic clove and chop very finely. Cut peperoncino in half lengthwise, remove seeds, then chop finely. Dip tomatoes briefly in boiling water, peel, cut into slices and remove seeds.
Finely chop the coriander. Cut glass noodles with scissors about three cm long pieces.
Heat half of the oil in a wok or possibly in a pan. Add the glass noodles and fry until crispy, turning continuously. Set aside on a plate.
Add remaining oil to frying pan. Sauté shrimp in it over medium heat for 1 1/2 min. Remove from frying pan.
Add sugar to frying pan and stir over medium heat until lightly browned. Then fry shallot, garlic and peperoncino very briefly. Extinguish with sherry or possibly rice wine. Add tomato puree and tomato slices and stir until hearty. Add shrimp and soy sauce, season with salt, serve and sprinkle with chopped cilantro. Form the fried glass noodles on top.
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