Tuesday, September 3, 2013

Pasta with gingered prawns, mange tout and sake



20050109_prawn_sake_pasta2750g uncooked medium prawns (or 500g frozen cooked prawns)
2 stems fresh lemon grass, finely chopped
1 tsp ground coriander
2 tsp ground ginger
200g sugar snaps or mange tout
500g pasta
2 tsp peanut oil

For the sauce:

1 tsp cornflour
2.5 Tbsp water
1/3 cup sake or vodka
2 Tbsp lemon juice
1 tsp grated fresh ginger
70g butter (or margarine – see above)


If you are using uncooked prawns, shell and devein them, but leave the tails intact.  If using frozen prawns, defrost thoroughly and blot with paper towels to remove as muich moisture as possible.
Combine the prawns, lemon grass, coriander and ginger in a bowl.  Cover and refrigerate for an hour or two.
Cook the pasta according to the package instructions and steam the peas till just tender.  (You may want to cut them in half as I did, to make eating easier.)
To make the butter sauce, combine the cornflour (which you have already blended with the water), sake, lemon juice and grated ginger in a small saucepan.  Stir continuously until the sauce boils and thickens.  Remove from the heat and stir in the butter/marge until it is melted.  Keep warm.
Heat the oil a wok or large frying pan.  Add the prawn mixture and stir-fry until the prawns are cooked (or heated, in the case of frozen prawns) through.  Add the peas, pasta and butter sauce and heat through, mixing thoroughly.  Serve immediately.

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