Angel-hair Pasta with Thai Spiced Prawns - sponsored by Singha Beer
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.
To complement the flavours of taste of this recipe serve it with a cold glass of Singha Beer.
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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