Wednesday, 30 July 2008

What (was) for dinner Wednesday

Seafood again! We hope to move out in a couple of weeks time, so I'm clearing the freezer and we have a few bags of prawns, scallops and marinara mix to finish off. Here go the prawns... (Sorry Kat, these recipes aren't much use to you are they?)

Milord requested a seafood pasta on vermicelli (really fine spagetti) in a creamy sauce. This is not a very calorie-friendly recipe, but it sure is yummy!

Milady Saffa's Seafood Pasta

500g peeled prawns, fresh or frozen (don't defrost if using frozen)
1 coarsely chopped large red onion
4 cloves crushed garlic
2 tsp crushed ginger
2 tsp crushed lemon grass
2 tbs olive oil
2 handfuls coarsley chopped suger snap peas (or mange tout/snow peas, or even frozen peas)
1 tbs Thai red curry paste
Vermicelli or angel hair pasta (however much you feel like)
375ml fish stock
2 tbs plain flour
2 tbs butter

In a wok or large frying pan, mix up the olive oil, prawns, garlic, ginger, lemon grass, curry paste and onion. Cook on high heat until the prawns turn pink. Remove from heat and set aside.

Make a white sauce: In a sauce pan melt the butter. Whisk in the flour, forming a blob, and allow to cook for a few seconds. Remove from heat and add a splash of stock. This will create a paste. Keep whisking until all lumps are gone, then return to the heat until it bubbles and thickens. Do not stop whisking. Remove from heat and add more stock... repeat until all the stock is used up. You should have a smooth creamy sauce.

Cook the pasta in boiling water with a splash of olive oil until al dente. Drain.

Mix together the seafood, sauce and peas. Heat until bubbling and serve immediately in warm pasta bowls.

Fab with a crisp dry sauvignon blanc!

I think I'm getting the hang of photographing my food. Extreme close-up works well, although the lens kept steaming up!

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