Grilled Prawn Pasta with Garlic Chili Oil

Serves: 4

Difficulty: Easy

Ingredients

• 2 lb (900 g) Uncooked large prawns with shells (about 32 prawns)
• 8 cups (1890 ml) Cold water
• ⅓ cup (75 ml) Coarse kosher salt
• ½ tsp (2.5 ml) Whole black peppercorns
• 6 Bay leaves, divided
• 1 cup (250 ml) Dry white wine
• 2 Lemons; 1 chopped, 1 cut into wedges
• Handful dry spaghettini noodles (approx. 180g)
• 2 medium Shallots, chopped
• 2 oz Fresh parsley, chopped
• Olive oil
• 3 Tbsp Sugar

Garlic Chilli Oil

• 4 Garlic cloves, chopped
• 1 tsp Dried chilli
• 1 cup Vegetable oil, or grapeseed oil
• Pinch of salt

Method

1. Add salt to a pot of water. Mix in sugar, black peppercorns, bay leaves, prawns, white wine and chopped lemon. Brine for 30 minutes.
2. Add spaghettini noodles to a pot of boiling water and cook until al dente.
3. Transfer brined prawns to a bowl and peel off shells.
4. Spoon chilled garlic chilli oil into bowl of prawns and toss.
5. Lay prawns in an oiled skillet at medium heat. Cook for 1 minute a side seconds per side, until pink.
6. Add chopped shallot and parsley to the prawn pan. Spoon in some garlic chilli oil. Add the cooked pasta and a little pasta water. Toss all together. Finish with pepper and lemon juice.
7. Transfer prawn pasta to a serving bowl. Drizzle olive oil, squeeze in fresh lemon, and serve.

For the garlic chilli oil

1. Add garlic and chilli to a food processor. Pour in vegetable oil. Add salt and blitz for 10 seconds. Pour into a mason jar and store in the refrigerator.