King Prawn Pasta With Chilli Oil

45m
Prep Time
45m
Cook Time
1h 30m
Ready In

Recipe: #29446

May 02, 2018



"From My Kitchen Rules contestants Stella and Jazzey published in our weekday newspaper The West Australian. Times are estimated."

Original is 4 servings
  • FOR SAUCE
  • FOR PASTA
  • FOR CHILLI OIL

Nutritional

  • Serving Size: 1 (705.2 g)
  • Calories 832.9
  • Total Fat - 42.5 g
  • Saturated Fat - 7 g
  • Cholesterol - 221.6 mg
  • Sodium - 1094.9 mg
  • Total Carbohydrate - 78.1 g
  • Dietary Fiber - 8.4 g
  • Sugars - 10.8 g
  • Protein - 25.5 g
  • Calcium - 157.4 mg
  • Iron - 4.3 mg
  • Vitamin C - 35.6 mg
  • Thiamin - 0.3 mg

Step by Step Method

TO MAKE THE SAUCE


Step 1

Heat oil in a large saucepan over medium heat and add prawn heads, carrot, celery, eschalot and garlic and cook, stirring until soft but not coloured and then stir in wine and simmer until reduced by half.

Step 2

Stir in tomatoes and water and bring to a boil and simmer, partially covered, stirring often, for 30 minutes.

Step 3

Remove and discard prawn heads and blitz with a stick blender until very smooth and season to taste.

TO MAKE THE PASTA


Step 4

Pulse flour and salt to combine in a food processor and then add eggs and process to form a crumbly dough.

Step 5

Knead dough on a lightly floured bend for about 5 minutes or until smooth and elastic (it will lose it rough, floury texture) and then stand, covered for 20 minutes to rest and then divide the dough into quarters.

Step 6

Pass quarters through a pasta machine on the widest setting, dusting dough with flour between rolls, increasing settings until about 2mm thick and then pass pasta sheets through a tagliatelle cutter.

Step 7

Place tagliatelle on a lightly floured tray (or hang) for 15 minutes, to dry a little before cooking.

TO MAKE THE CHILLI OIL


Step 8

Add basil leaves to a saucepan of boiling water and drain immediately and run under cold water and then pat dry.

Step 9

Process basil leaves, chilli flakes and oil until smooth and season and then place in a saucepan over lowest heat and cook, stirring until warm and then set aside to infuse.

Step 10

Cook broad beans in a large saucepan of boiling salted water until tender and then drain and rinse under cold water and drain and then peel away outer skins.

Step 11

Place prawns in a bowl and add oil and season well and toss to coat.

Step 12

Heat a large deep frying pan over high heat and cook prawns for 1 to 2 minutes on each side or until almost cooked through.

Step 13

Meanwhile cook pasta in a large saucepan of boiling salted water until just tender and then drain and transfer to pan with prawns and add the sauce and sliced fresh chilli and toss to combine.

Step 14

Serve pasta, prawns and sauce sprinkled with broad beans and drizzled with chilli oil.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting prawns for this recipe, look for ones that are large and plump.
  • For best results, use ripe tomatoes for the sauce.

  • Substitute the shrimp for tofu: Tofu is a great alternative for those who are looking for a vegetarian option. It is a great source of protein and can be seasoned to taste. The benefit of this substitution is that it provides a vegetarian option that is still full of flavor.
  • Substitute the all-purpose flour for whole wheat flour: Whole wheat flour is a healthier alternative to all-purpose flour. It is high in fiber and has a nutty flavor that pairs well with the other ingredients. The benefit of this substitution is that it adds a nutritious element to the dish without sacrificing flavor.

Vegetarian Option Replace the prawns with 1/2 of a large eggplant, diced. Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat and cook eggplant for 4-5 minutes or until golden and tender. Follow the remaining instructions as directed.



Roasted Garlic Bread. This dish is a great accompaniment to the King Prawn Pasta with Chilli Oil. The garlic bread will add a delicious crunch to the dish, while the garlic flavour will complement the flavour of the chilli oil. Roasting the garlic bread will give it a nice, crispy texture that will contrast nicely with the soft texture of the pasta and prawns.


Green Salad with Citrus Vinaigrette: This light and refreshing salad is the perfect accompaniment to the King Prawn Pasta with Chilli Oil. The tartness of the citrus vinaigrette will provide a nice contrast to the spicy chilli oil, while the freshness of the greens will provide a nice balance to the heavier pasta dish. The salad will also add a nice crunch to the meal, making it a great complement to the pasta.




FAQ

Q: How do I make the chilli oil? A: To make the chilli oil, add basil leaves to a saucepan of boiling water and drain immediately. Run under cold water and then pat dry. Process basil leaves, chilli flakes and oil until smooth and season. Place in a saucepan over lowest heat and cook, stirring until warm and then set aside to infuse.



Q: What are the health benefits of chilli oil? A: Chilli oil is rich in antioxidants, vitamins and minerals which can help reduce inflammation, boost immunity and improve digestion. It is also known to have anti-bacterial and anti-fungal properties, which can help protect against infection.

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Fun facts:

This King Prawn Pasta With Chilli Oil recipe was created by My Kitchen Rules contestants Stella and Jazzey, who were featured in the Australian newspaper The West Australian.

The King Prawn is a popular dish in Chinese cuisine, and is served in many Chinese restaurants around the world. It is believed to have first been served in the Imperial Palace of the Qing Dynasty in Beijing, during the reign of Emperor Qianlong.