Thursday, 12 August 2010
I have not attended any cooking classes and I have no one to teach me even the basic skills of identifying the different types of vegetables, different cuts of meat and till now I am still very confused over the names and types of the fishes available at the market (^^') With the lack of skills, I could only manage very very very simple recipes. I have long given up on asian cookbooks because of the long ingredient lists and vague instructions. I prefer to follow cookbooks such as those under the Australian Women's Weekly series as they are simple enough for me and most importantly, majority of the recipes are one-dish meals :D
Chilli Prawn Linguine which I saw on the Australian Women's Weekly website a couple of weeks ago. I bookmarked the recipe right away and attempted to replicate this dish just last night. I didn't have the exact ingredients, eg flat leaf parsley and baby rocket leaves, so I replaced them with dried parsley flakes and some lettuce. I hope the taste would not be too far off from the original version.
It was a joy watching my kids slurping away, and best of all, cleaning up after the meal was a breeze :)
Chilli Prawn Linguine
500g uncooked medium to large sized prawns
250g linguine pasta
2 tablespoons olive oil
3 cloves garlic, minced
2 fresh long red chillies, sliced thinly
some lettuce, coarsely chopped
some dried parsley flakes
- Shell and devein prawns, leave the tails intact.
- Cook linguine in large saucepan of salted boiling water (2 litres of water plus 2 teaspoons of salt), until al dente or just tender.
- Meanwhile, heat oil in a large frying pan, over medium heat, cook garlic and chilli, stirring, until fragrant. Add in prawns and cook until just changed in colour. Drain pasta and reserve about 1/4 cup of the pasta cooking liquid.
- Transfer pasta to frying pan with the reserved cooking liquid and lettuce; toss to combine. Sprinkle with dried parsley flakes and ground pepper if desired. Serve immediately.