Angel-hair Pasta with Thai Spiced Prawns
Angel-hair pasta (capellini) is, as the name suggests, the very finest shreds of pasta, now available in larger supermarkets. Large prawns also come in packs, peeled with the tails intact: the very large varieties come in eight per pack, the smaller ones in 12 per pack. Either way you need one pack per person as a main course.
The recipe is spicy, pungent and just the thing to make use of some previously prepared Thai Red Curry Paste.
Serves 2 as a main course or 4 as a starter
|6 oz (175 g) angel-hair pasta|
|2 packs prawns (see above)|
|4 slightly rounded tablespoons Thai Red Curry Paste|
|2 tablespoons light olive oil|
|5 cloves garlic, chopped|
|2 large tomatoes, skinned, de-seeded and chopped|
|grated zest and juice 1 lime|
|7 fl oz (200 ml) dry white wine|
|3 tablespoons chopped fresh coriander|
|a few paper-thin slices of fresh lime, cut in half|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia Smith’s Summer Collection
A couple of hours before you intend to serve the pasta, place the Thai Red Curry Paste in a bowl, add the prawns and toss them around so that they get a good coating of sauce. Now cover the bowl with clingfilm and leave in the fridge for a couple of hours for the prawns to soak up the flavours.
When you're ready to start cooking, first heat up 2 tablespoons of oil in a frying pan and gently cook the garlic for 1 or 2 minutes or until it's pale gold, then add the chopped tomatoes, lime zest and juice and wine and keeping the heat high, let the sauce bubble and reduce for about 8 minutes.
For this you need to make sure that you have two serving plates warming, then bring a large saucepan of salted water up to a fast boil. Push the pasta down into the boiling water and immediately time it for 3 minutes only.
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