- two dozen prawns, shelled and deveined
- one courgette, cut into thin batons
- eight cherry tomatoes, halved and deseeded
- 1 chilli (optional)
- 1 clove of garlic (optional)
- sprig of fresh fennel
- zest of one lemon
Boil a pot of salted water , then add pasta.
Heat a skillet or pan and add butter and olive oil.
Turn down the heat to medium and toss the batons of courgette in the pan until they soften and begin to brown. Add the seeded cherry tomato halves and stir them in with the courgette. Now add the prawns and toss while they heat and cook. While those ingredients are cooking, add the chilli and garlic. Then add the lemon zest and finally, the chopped fennel.
Drain the pasta, reserving a little of the pasta water. Add the pasta to the pan with the other ingredients and stir to combine. Now add the reserved pasta water (half a cup) and allow to combine again.
Finally, add the ingredients to a serving dish. Sprinkle with some fresh olive oil and serve.
When I eat prawns, they have to be spicy. This a recipe that’s packed with heat and flavour.
- 400g of tiger prawns, shelled and de-veined
- 100g of cherry tomatoes, halved
- 2 cups of coconut milk
- 1 tblsp of yellow curry paste¹
- 1 tblsp fish sauce
- 1 fresh chilli
- fresh coriander
- 1 lime
Heat half the coconut milk in a pot or wok and bring to the boil before simmering for ten minutes, to reduce. next add the yellow curry paste and continue to simmer, stirring occasionally. After another ten minutes, add the fish sauce, the rest of the coconut milk and the tomatoes. Cook for another five to ten minutes, allowing the sauce to bubble gently and reduce. Finally, add the prawns and allow to cook in the sauce for three to four minutes. Withdraw from the heat and pour into a serving dish. Garnish the plate with strips of chilli and coriander. Squeeze the juice of the lime over the mixture, before serving with boiled rice.
¹Yellow curry paste
- 1 shallot, finely chopped
- 1 clove to garlic, finely chopped
- 1 inch of fresh ginger, finely chopped
- 1 head of lemongrass, finely chopped
- 1 spoon of mustard powder
- 1tspn cinnamon
- ten chillis, finely chopped
- tspn of finely chopped coriander
mix these in a blender or pestle and mortar, until reduced to a fine paste. This should keep in a sealed jar for a couple of weeks, in a fridge.