Garlic prawn pasta

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Cooking difficulty: Medium

Serves: 4

Preparation: 20 mins

Cooking: 20 mins

Tips for using ice to chill seafood

choose snow, flake or shaved ice and surround the seafood
Tips for Steaming

Seafood can be steamed over plain water, but a concentrated stock flavoured with vegetables, herbs or citrus, for example, will impart a subtle flavour.
Tips for shallow frying

If flour is the only coating used, apply it immediately prior to cooking.

Prevent sticking by ensuring that the oil is hot before adding the seafood. But make sure the oil is not so hot that it smokes (unless preparing a Cajun-style "blackened" fish).
Tips for serving seafood cold

If the seafood is to be served cold, it should be covered to retain moisture and flavour and then placed in a chiller for an hour or even overnight.
Wrapping in lettuce, cabbage, spinach or even seaweed can:

1. add flavour
2. shape the seafood
3. help keep the flesh together
4. help retain moisture

Ingredients

24 medium green Australian prawns (suggest western king prawns)

400g spaghetti

80g butter

2 tablespoons olive oil

4 cloves garlic, sliced

2 teaspoons dried chilli flakes

1 lemon, zested

2 tablespoons lemon juice

¼ cup flat-leaf parsley leaves, chopped

Sea salt and cracked black pepper

Peel the prawns and cut them in half length ways.

Cook the pasta in a large saucepan of boiling salted water for 8‐10 minutes or until al dente. Drain reserving ¼ cup pasta water and keep warm.

Heat the butter and oil in a large frying pan over medium heat. Add the garlic, chilli and lemon zest. Cook, stirring for 2 minutes or until golden.

Add the prawns and cook, stirring, for 2‐3 minutes or until the prawns are tender.

Add the pasta, lemon juice, parsley and reserved pasta water.

Season with sea salt and freshly cracked black pepper and toss to combine.