About this recipe:A sweet, tangy, spicy prawn dish. You can prepare the sauces ahead of time and refrigerate until you're ready to cook.
4 cloves garlic, minced
1 shallot, minced
1 tablespoon minced root ginger
3 tablespoons olive oil
1 green pepper, seeded and chopped
1 medium tomato - peeled, seeded and chopped
1 dessertspoon curry powder
1/2 teaspoon whole allspice berries
100ml (4 fl oz) chicken stock
4 tablespoons Grand Marnier
2 tablespoons soy sauce
1 tablespoon dark brown soft sugar
2 teaspoons cornflour
2 tablespoons chilli paste
1/2 (500g) packet fusilli pasta
675g (1 1/2 lb) fresh prawns - peeled and deveined
handful chopped fresh coriander
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Method Prep:40min › Cook:20min › Ready in:1hr
In a small bowl, combine garlic, shallot, ginger and oil. In another small bowl, combine green pepper, tomato, curry powder, allspice, chicken stock, Grand Marnier, soy sauce, brown sugar, cornflour and chilli paste. Cover and refrigerate both until ready to use.
Cook pasta according to packet instructions; drain.
Heat a large deep pan over high heat. When hot, add garlic-oil mixture. Sauté until garlic begins to sizzle but has not browned. Stir the tomato mixture, then pour into the pan. Bring to the boil and cook until it begins to thicken, about 3 minutes.
Stir in the prawns, and toss until they become pink, about 2 minutes. Immediately add the cooked pasta. Stir and toss until well combined and pasta is heated through. Taste and adjust seasonings, especially salt.
Transfer to a heated serving platter and sprinkle on the coriander. Serve.
Wow!! I totally loved this! It ticked all my box's..hot,sour,spicy plus. the added bonus of being full of amazing flavours. Will be using this dish again.
(I used Taglitelle)
Gorgeous,gorgeous,gorgeous!!!! - 14 Jan 2012