Sunday, April 09, 2006

recipe is: stir fried pasta with prawns and garlic


20 tiger prawns, shelled and deveined (keep 1/2 the shells for the pasta stock, don't use the head)

1/2 pack pasta (use a type that is short and curvy to hold and absorb the seasonings better)

8 cloves of garlic, finely chopped

6 slices of ginger

3 stalks of spring onion, finely sliced

1/2 lemon, cut into halves

1/2 tbsp oyster sauce

2 tsp light soya sauce

6 tbsp chinese cooking wine/ 8 tbsp white wine

1/2 tsp sesame oil

8 tbsp olive oil

coursely grounded black pepper



put the prawn shells with 2 slices of ginger and 1/2 tsp of salt, fill with enough water to cook the pasta in a pot and let it come to a boil. once it's boiling, turn down the flame and let it simmer for 10 mins. use a straining scoop to remove the prawn shells and ginger. dish up about 6 tbsp of the stock and put aside. put in the pasta and let it cook, taking care to undercook it slightly as it will be stir fried later.

marinate the prawns in a bit of salt and white pepper

heat up the olive oil and put in the garlic and the ginger. stir fry quickly as not it let it burn to crisps. once it's aromatic, throw in the prawns and stir fry quickly. add the pasta and stir fry to mix with the prawns and garlic. add the oyster sauce, sesame oil, light soya sauce, cooking wine, the prawn stock, a dash black pepper, salt to taste and the spring onions. stir fry quickly over higher flame and stir fry quickly to mix throughly

serve hot with a squeeze of the lemon

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