Spicy Prawn Pasta

    1 hour

    A sweet, tangy, spicy prawn dish. You can prepare the sauces ahead of time and refrigerate until you're ready to cook.

    117 people made this

    Serves: 4 

    • 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

    Prep:40min  ›  Cook:20min  ›  Ready in:1hr 

    1. 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.
    2. Cook pasta according to packet instructions; drain.
    3. 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.
    4. 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.
    5. Transfer to a heated serving platter and sprinkle on the coriander. Serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (64)


    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


    I put red pepper, brandy 2 tbsp and orange juice 2 tbsp, white fish, no berries 200ml of chicken stock, no chilli paste but one small red chilli hot, and two tomatoes  -  01 Apr 2017


    Oh wow...this mixes some sweet w/ a little heat! I left out the shallot -b/c I didn't have any- and I didn't have any allspice berries -I didn't even have ground allspice, so I put in a dash of cinnamon, nutmeg, cloves and black pepper (google's substitution for allspice). I used tri-coloured rotini, for extra colour. Ohhh wow...I'm glad we tried something we normally wouldn't have...it was incredible! Will post a photo  -  19 Jun 2006  (Review from Allrecipes US | Canada)