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Grilled prawn pasta with garlic chili oil
Ingredients
- 900 grams uncooked large prawns with shells (about 32 prawns)
- 8 cups (1890 milliliters) cold water
- 1/3 cup (75 milliliters) coarse kosher salt
- 1/2 teaspoon (2.5 milliliters) whole black peppercorns
- 6 bay leaves, divided
- 1 cup (250 milliliters) dry white wine
- 2 lemons; 1 chopped, 1 cut into wedges
- Handful dry spaghettini noodles (approx. 180 g)
- 2 medium shallots, chopped
- 57 grams fresh parsley, chopped
- olive oil
- 3 tablespoons sugar
Garlic chili oil:
- 4 garlic cloves, chopped
- 1 teaspoon dried chili
- 1 cup vegetable oil, or grapeseed oil
- Pinch of salt
Directions
- Add salt to a pot of water. Mix in sugar, black peppercorns, bay leaves, prawns, white wine and chopped lemon. Brine for 30 minutes.
- Add spaghettini noodles to a pot of boiling water and cook until al dente.
- Transfer brined prawns to a bowl and peel off shells.
- Spoon chilled garlic chilli oil into bowl of prawns and toss.
- Lay prawns in an oiled skillet at medium heat. Cook for one minute a side until pink.
- Add chopped shallot and parsley to the prawn pan. Spoon in some garlic chilli oil. Add the cooked pasta and a little pasta water. Toss all together. Finish with pepper and lemon juice.
- Transfer prawn pasta to a serving bowl. Drizzle olive oil, squeeze in fresh lemon, and serve.
Garlic chili oil:
- Add garlic and chilli to a food processor. Pour in vegetable oil. Add salt and blitz for 10 seconds. Pour into a mason jar and store in the refrigerator.
