KHAN’S PRAWN SUGO PASTA

KHAN’S TAKE ON A CLASSIC PRAWN PASTA

This delicious seafood dish by Khanh is made using fine semolina, fresh green king prawns and salty pippies. Paired perfectly with Jacob’s Creek Better by Half Pinot Grigio.

AUTHOR: KHAN ONG

DIFFICULTY: MEDIUM

INGREDIENTS

Semolina Pasta 

  • 150g fine semolina, plus extra for dusting 
  • 150g 00 flour, plus extra for dusting salt 
  • 150 - 200ml tepid water 

Parsley Oil 
  • ½ bunch parsley, leaves picked 
  • 100ml grapeseed oil 
  • ½ tsp salt 

Prawn Sugo 
  • 600g green King prawns 
  • 150g extra virgin olive oil 
  • 4 large tomatoes 
  • 1 brown onion, finely chopped 
  • 3 cloves garlic, minced 
  • 2 long red chillies, finely chopped 
  • 3 Thai red chillies, whole, slightly crushed 
  • 20 pippies, washed 
  • to taste salt 

To Serve 
  • parsley leaves

EQUIPMENT

METHOD

  1. For the Semolina Pasta, combine semolina, flour and a generous pinch salt in a bowl. 
  2. Make a well in the centre and add 150ml water, adding a little more, as required, to form a soft dough. Combine extra semolina and flour in equal amounts then dust over a clean work surface. 
  3. Transfer dough to floured surface and knead until the dough is smooth, elastic and bounces back when pressed, approximately 3-5 minutes. Wrap in cling film and set aside for 30 minutes. 
  4. Once dough has rested, unwrap and divide into quarters. Working with one portion at a time, laminate the dough in a pasta machine then pass though machine to the 3rd thinnest setting. Lay the sheets of dough onto the bench. Repeat with remaining portions of dough. 
  5. Cut the pasta into diamond shapes with 5cm sides. Fold the diamonds in half lengthways and pinch one third of the way up on the widest edge of the pasta. Set aside and repeat process with remaining dough. 
  6. For the Parsley Oil, blanch parsley leaves in boiling water until bright green, about 30-45 seconds. Immediately transfer to an ice bath to chill. 
  7. Once cold, drain the parsley and pat dry with paper towel. Reserve the saucepan of water and ice bath for later use. Place the leaves into a high powered blender with the oil and process until parsley has broken down and oil is bright green. Add salt to taste, then pour into a lined sieve. Set aside to strain. 
  8. Bring a large saucepan of generously salted water to the boil. 
  9. For the Prawn Sugo, peel and devein the prawns. Chop the prawn meat into bite sized pieces and reserve in the fridge. 
  10. Place half of the shells and heads into a small saucepan over medium heat. Add the oil and a pinch of salt. Cook until crispy and fragrant, about 10 minutes. Remove from the heat and strain through a fine sieve. 
  11. Cut an X into the base of the tomatoes then place into the small saucepan of boiling water for 30 seconds then transfer to the ice bath. When cool enough to handle, peel and discard the skins. Chop the flesh and set aside. 
  12. Place 3 tablespoons of strained prawn oil into a large, deep non-stick fry pan. 
  13. Add onions and cook on low heat until soft but not coloured, about 8-10 minutes. 
  14. Add the garlic and chillies and cook for a further 2-3 minutes until chillies start to soften. 
  15. Add chopped tomatoes and cook until the tomatoes begin to break down, about 8-10 minutes. 
  16. When ready to serve, add the pasta to the salted boiling water, return to the boil and cook the pasta until it floats, about 2 minutes. Drain well. 
  17. Add the prawns and another tablespoon Prawn Oil to the frypan and stir though. Add pippies and simmer, stirring sauce, until prawns are cooked and pippies have opened, about 2 minutes. 
  18. Add the pasta and stir gently until well coated. Season with salt and remove from the heat. 
  19. To serve, divide between serving plates. Drizzle with Parsley Oil and garnish with parsley leaves and chopped parsley. Season and serve.

WINE MATCH

BETTER BY HALF

Pinot Grigio