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BC Spot Prawn recipes by top chefs. 

 

SPAGHETTI ALLA CHITARRA WITH BC SPOT PRAWNS

BULL KELP, OLIVE OIL, LEMON

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

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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

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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!

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Watch the video here! 

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