BC Spot Prawn recipes by top chefs.
BC SPOT PRAWN SPAGHETTI ALLA CHITARRA BY CHEF ALEX CHEN
Spaghetti Ingredients:
• 500g “00” flour
• 250g egg yolks, free range dark yolks
• 1 large egg
• 20g water
• 1 tablespoon Extra virgin olive oil
Spot prawns stock Ingredients:
• 3 cups of prawns shells
• 1 clove of garlic, thinly sliced
• 1 rib of celery, small diced
• 3 large shallots, sliced
• 1 bay leaf
• 2 stalks parsley stems
• 125g white wine
• 375g water
• 3 tablespoons of olive oil
• 1 strip of lemon peel
• Salt and pepper, small amount
Instructions:
• create a well with the flour
• mix water, egg, yolks and olive oil together with a fork. Add inside the well and slowly incorporate with a fork
• mix slowly until most of the flour comes together
• work with your hands and mix dough together and
form a dough
• knead the dough for 10 minutes, adjust consistency with more flour or small touches of water
• wrap in saran wrap and let rest for 4 hours
• roll in sheeter or by rolling pin until desire thinness
• let dry in room temp for 10 minutes
• roll it through a Chitarra and dust with very fine
semolina flour
• roll in bundle and air dry for 4 hours
• Any good quality dry thin spaghettini from your
grocery store is just as good
Stock Instructions:
• in a pot or deep pan, heat up with medium heat
• add in olive oil, add in prawns shells
• let shells cook without stirring for 20 seconds
• add in garlic, shallots, celery, bay leaf, parsley and
lemon peel strip
• stir with spatula and cook for 2 minutes with medium
low heat
• add in white wine and let reduce by 1/3
• add in water and reduce by half. Turn off heat and
set aside
• small amount of seasoning as you go
• after 30 minutes of letting the stock steep, strain
through a strainer
Ingredients:
• 5 peeled spot prawns, season with salt and pepper
• extra virgin olive oil
• 1 teaspoon shallots
• ó teaspoon garlic
• 80g white wine
• 125g spot prawns stock
• 100g of air dried pasta
• 3 tablespoon of kelp if available
• juice of lemon
• zest of lemon
• thinly cut chives
Instructions:
• Bring 2 litres of water to a boil and add in 2 tbsp of salt.
• In a pan, add in olive oil, heat until light smoke appears, sear prawns for 5 seconds on each side
• Remove prawns and set aside
• Using the same pan, on medium low heat, add in shallots and garlic, cook for 10 seconds
• Turn heat back up to high, add in white wine and
reduce by 1/3
• Add in prawns stocks and reduce by 1/3, season with salt and pepper as you go
• Stock should be on rapid boil, add 2 tablespoon of olive oil. Rapid boil stock will create a glaze through emulsification with the olive oil
• Boil the pasta - fresh for 2.5 minutes or follow instruction for dry
• Add in microplane lemon zest, 1/3 teaspoon small amount of lemon juice
• Trim the tail and head of the prawns and add in to the sauce
• Add pasta into the sauce and taste to adjust seasoning then add prawns and kelp and toss everything together
• Warm the prawns for 10 seconds
• Create a tight bundle with a pair of tweezer, tongs or carving fork
• Show case the trimmed chunks of prawns on top of the pasta
• Drizzle the sauce over and enoy!
Watch the video here!
