|1/2||chilli — crushed|
|1/2||onion — finely chopped|
|3||garlic cloves — crushed|
|1 tsp||fish spice|
|1/2 tsp||Exotic Thai Spice|
|2 tbsp||lemon juice|
|500 g||mussels — cleaned|
|250 g||prawns — deveined and shelled|
Cook linguine pasta according to the package instructions.
Heat 2 tbsp of butter in a large pan followed by onion and garlic. Sauté for about a minute stirring frequently. Add all the spices 1/2 tsp paprika, crushed chilies, fish spice and stir to combine.
Stir in another 1 tbsp of butter for about 3min (optional).
Pour the cream to the butter mixture and stir in the lemon juice let it simmer for about 5min.
Pat dry the prawns with kitchen towel. Sprinkle Thai spice and paprika on the prawns.
Melt butter and fry prawns for about 3 min.
Add prawns and pasta to the butter mixture let it cook for about 2min.
Tip: Don’t crowd the pan when you fry the prawns. Rather fry in batches adding another tablespoon of butter for each batch.
Printed with permission from Jobin Belle, follow along on Instagram.
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