Spicy Prawns with Fettucine
Adapted from delicious magazine
1 tblspn olive oil
½ red onion, thinly sliced
1 tspn sambal oelek
½ cup fish or chicken stock
1 tblspn preserved lemon, chopped
16 green prawns (could use more or less)
25g unsalted butter, chopped
handful fresh basil
By the time you've cooked the pasta, the sauce will be ready so get a large pot of water for the pasta boiling first. Peel the tomatoes by cutting a cross in the base of each then put them in a bowl. Pour over enough boiling water from a kettle to cover them and leave for about 10-15 seconds. Drain and plunge into a bowl of iced water for about 30 seconds. The skins should now peel away nice and easily. Cut each tomato in half around the middle and gently squeeze out the seeds. Chop the flesh.
Heat the oil in a frying pan and cook the onion and tomato for a few minutes until softened. Stir through the sambal oelek and stock, increasing the heat to medium high, bringing it to a boil. Now simmer for about 5 minutes until it’s reduced by half. While this is happening, put the pasta in to cook.
Add the preserved lemon and prawns to the sauce and season, stirring for about 5 minutes until the prawns are cooked through. Drain the pasta and reserve ¼ cup of the pasta water. Add the butter to the sauce then stir through the pasta, basil and as much of the reserved pasta water as you need to make a lovely sauce consistency. Serves 2.