Braaied prawns with pasta

2 servings Prep: 30 mins, Cooking: 1 hr 30 mins

By Food24 July 26 2017
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Ingredients (18)

117 g flour — cake
3 eggs — just the yolks
1 eggs — whole
2 tsp fresh chillies — 573
1 tsp water
1/2 tsp salt
Avocado and wasabi mousse:
1 avocado — small
1/3 tsp wasabi — paste
3 ml mirin
3 ml lemon juice
8 prawns
220 g butter
5 g garlic — cloves
3 g fresh basil
3 g fresh thyme
mixed vegetables — charred
1 lettuce — baby gem
1 cucumber — Mediterranean
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Combine all the ingredients for the pasta in a food processor until a dough forms. Turn out onto lightly floured surface and knead till smooth. Wrap in plastic wrap and rest for 1 hour.

Preheat oven to 150°C. Blend all the ingredients for the mousse together till smooth. Season to taste.

To make the pasta, bring a large pot of salted water to the boil. Roll out the dough with a pasta machine cut into tagliatelle. Cook the pasta in the boiling water for 2 – 3 minutes, drain and keep warm until needed.

Clean and de-vein the prawns. Season the prawns with salt and pepper. Add the herbs and butter and place in the oven for about 15mins.

When the prawns are cooked, char-grill the the cucumber ribbons and baby gem lettuce and then char the prawns directly on a hot piece of coal (30 seconds on each side).

Arrange the pasta onto the plate first and add the ribbon vegetables on the side. Pipe some avocado and Wasabi mousse between the ribbon vegetables. Finish off by adding the prawns on top of the pasta. Garnish with fresh herbs.

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Recipe by Lauren Larry of The Institute of Culinary Arts.

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