This has become a new weekly favourite in our house and is modified from issue 90 of ABC Delicious Magazine. Fresh prawns work best, but mid-week we can’t be bothered cleaning and shelling them so we use pre-prepared frozen ones that we always keep a bag of in the freezer. Spaghetti can also be used instead of Fettuccine. Crabmeat can also be added as well, and I think I will try this with fresh squid one day too. Sambal Oelek is a paste made from ground red chillis, and sometimes includes salt, lime or lemongrass. It’s used for adding heat to dishes without altering the other flavours. Sambal oelek can be purchased ready-made from most Asian grocery stores, and sometimes in the Asian section of supermarkets. Adjust the amount to your preference, we both have hardened pallets and enjoy quite spicy food.
2tbs olive oil
1 small red onion, thinly sliced
1 tsp sambal oelek
1 cup (250ml) fish stock
rind of 2 lemons
16 green prawns, peeled and de-veined, tails in-tact
50g unsalted butter, chopped
rocked leaves and snipped chives to serve
Cut a cross in the base of each tomato. Blanch in boiling water for 20 seconds, then refresh in iced water for 30 seconds to stop the cooking process. Peel and remove the seeds, then chop the tomatoes.
Heat oil in a medium pan over a medium-low heat. Cook onion and tomato, stirring for 3-5 minutes until slightly softened. Add sambal oelek and stock, increase heat to medium-high and bring to the boil. Simmer for 6-8 minutes until reduced by half.
Add the lemon rind and prawns, season and cook whilst stirring for 5 minutes, until the prawns and cooked through.
Meanwhile cook the pasta in salted boiling water according to the packet instructions.
Drain pasta, and combine with butter, tomato and sambal oelek sauce, and rocket leaves.
Divide into serving bowls and garnish with snipped chives.