Joined: 09 Jul 2005
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|Posted: Thu Jan 08, 2009 10:51 pm Post subject: Grilled Prawns on Sundried Tomato Pasta
|This serves 15 to 20 people quite well as part of a 5 course meal. You may choose to halve the recipe
But do follow the instructions closely for maximum flavour,this is an original creation
1 kg large prawns, whiskers trimmed off, heads removed and reserved
500g angel hair spaghetti
150g sundried tomatoes
4 stalks celery
1 large white onion
1 small can tomato paste
1/4 cup white wine
2 dried bay leaves
salt,sugar and black pepper to taste
2 slices of ginger
2 cloves of garlic,crushed
1/4 cup white wine
1 stalk of english parsley
grated zest of a lemon
1 tbsp finely chopped parsley
juice of the lemon you zested
After trimming and beheading your prawns,which must be at least the length of your middle finger, carefully use a sharp knife to butterfly them,learn how to do so here:
Wash them,pat dry and toss with some salt,sugar and black pepper, let it marinate in the fridge.
With the prawn heads,saute in olive oil with the ginger,crushed garlic and peppercorns,splash in the wine to reduce till thickened. Add 3 cups of water, bring to the boil and add 1/2 tsp of salt with the stalk of english parsley. Boil for 30 to 40 minutes until it is rich and the stock is an orangey red. Strain well and set aside. Throw away the prawn heads etc.
Finely chop the celery, onion,carrot and sundried tomato in a food processor. Do each veg separately though!
Get on with the sauce, in a wok or a deep heavy based pot, heat up 3 tbsp olive oil and saute the celery, onion and carrot till softened and fragrant with 1 tsp salt. This helps to draw out the moisture from the veg.
Add the bay leaves, 1/2 tsp sugar and 1/2 tsp black pepper,stir well.
Add the sundried tomatoes and saute that with the veg,add the white wine and bubble it till reduced.
Add the tomato paste and prawn stock,stir well to mix and simmer till thickened. Taste to check seasoning,the sauce should be a bit saltier than usual it will be balanced out when you toss it with the plain pasta.
15 minutes before serving,boil the angel hair pasta till al dente in salted water,drain,toss with 3 tbsp olive oil,set aside. Take out the prawns from the fridge to bring to room temperature.
When you are ready to serve, heat up a large grill pan or a frying pan with a little oil and grill the prawns till cooked,1 minute before removing from the pan,drizzle over the lemon juice to sizzle on the prawns. Do this in batches if you have a small pan,keep the heat high or else your prawns will be grainy in texture. Set aside.
Quickly toss the pasta with the sauce, arrange the prawns on top. scatter over the lemon zest and parsley...serve immediately!
You will be reminded of a seaside dinner in Australia....
I can resist everything except temptation.
-- Oscar Wilde