Prawn Spaghetti with Crispy Prawn Crackle
Prawn Spaghetti with Crispy Prawn Crackle
Ingredients
For the Prawn Spaghetti
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon fresh red chilli, finely sliced
- 1/2 tablespoon garlic, thinly sliced
- 120 grams spaghetti
- 3 cups prawn stock, to 4 cups
- 1 handful chunky prawns, or whole prawns
- as needed salt
- as needed black pepper
- as needed finely chopped parsley, for garnish
- as needed hot sauce, or chili oil, for garnish
For the Crispy Prawn Crackle
- 1 chunky prawns, raw, from the 'handful of chunky prawns'
- 1 thin, edible wrapper, like rice paper
- as needed black pepper
- as needed salt
- as needed deep-frying oil
Instructions
- 1
Take one raw prawn from your 'handful of chunky prawns' and place it on a thin, edible wrapper (such as rice paper). Using a meat tenderizer, pound the prawn and wrapper together until they are flattened. Season the flattened prawn with black pepper and salt.
⏱️ 5 min
- 2
Heat deep-frying oil in a pot over medium-high heat until hot (around 350-375°F or 175-190°C). Carefully place the seasoned prawn and wrapper into the hot oil. Fry until the wrapper puffs up and becomes crispy, and the prawn turns orange. Remove the crispy prawn crackle from the oil with tongs and set aside on a paper towel-lined plate to drain excess oil.
⏱️ 5 min•🌡️ 180
- 3
In a separate large pan or skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add 1/2 teaspoon of finely sliced fresh red chilli and 1/2 tablespoon of thinly sliced garlic. Sauté until they are golden and fragrant, being careful not to burn the garlic.
⏱️ 3 min
- 4
Add the 120 grams of dry spaghetti to the pan with the sautéed aromatics. Immediately begin pouring in 3 to 4 cups of prawn stock, starting with about one ladleful, ensuring the garlic does not burn.
⏱️ 2 min
- 5
Cook the spaghetti risotto-style. Add a ladle of prawn stock at a time, stirring gently. Allow the liquid to be mostly absorbed by the spaghetti before adding the next ladle of stock. Continue this process, stirring frequently, until the spaghetti is almost al dente (still has a slight bite). This will take approximately 10-15 minutes.
⏱️ 15 min
- 6
When the pasta is almost al dente, add the remaining chunky prawns (or whole prawns) to the pan. Cook for another 2-3 minutes, or until the prawns are pink and cooked through.
⏱️ 3 min
- 7
Finish the dish by seasoning generously with salt and black pepper to taste. Stir everything together to combine and ensure the pasta is coated in the rich prawn bisque.
⏱️ 2 min
- 8
Plate the cooked spaghetti and prawns, twirling the pasta onto individual dishes. Spoon any additional sauce from the pan over the spaghetti. Drizzle with hot sauce or chili oil, if desired. Garnish with finely chopped parsley and the prepared crispy prawn crackle for an extra crunch.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Prawn Spaghetti with Crispy Prawn Crackle
For the Prawn Spaghetti
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon fresh red chilli, finely sliced
- 1/2 tablespoon garlic, thinly sliced
- 120 grams spaghetti
- 3 cups prawn stock, to 4 cups
- 1 handful chunky prawns, or whole prawns
- as needed salt
- as needed black pepper
- as needed finely chopped parsley, for garnish
- as needed hot sauce, or chili oil, for garnish
For the Crispy Prawn Crackle
- 1 chunky prawns, raw, from the 'handful of chunky prawns'
- 1 thin, edible wrapper, like rice paper
- as needed black pepper
- as needed salt
- as needed deep-frying oil
Instructions
- 1
Take one raw prawn from your 'handful of chunky prawns' and place it on a thin, edible wrapper (such as rice paper). Using a meat tenderizer, pound the prawn and wrapper together until they are flattened. Season the flattened prawn with black pepper and salt.
⏱️ 5 min - 2
Heat deep-frying oil in a pot over medium-high heat until hot (around 350-375°F or 175-190°C). Carefully place the seasoned prawn and wrapper into the hot oil. Fry until the wrapper puffs up and becomes crispy, and the prawn turns orange. Remove the crispy prawn crackle from the oil with tongs and set aside on a paper towel-lined plate to drain excess oil.
⏱️ 5 min•🌡️ 180 - 3
In a separate large pan or skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add 1/2 teaspoon of finely sliced fresh red chilli and 1/2 tablespoon of thinly sliced garlic. Sauté until they are golden and fragrant, being careful not to burn the garlic.
⏱️ 3 min - 4
Add the 120 grams of dry spaghetti to the pan with the sautéed aromatics. Immediately begin pouring in 3 to 4 cups of prawn stock, starting with about one ladleful, ensuring the garlic does not burn.
⏱️ 2 min - 5
Cook the spaghetti risotto-style. Add a ladle of prawn stock at a time, stirring gently. Allow the liquid to be mostly absorbed by the spaghetti before adding the next ladle of stock. Continue this process, stirring frequently, until the spaghetti is almost al dente (still has a slight bite). This will take approximately 10-15 minutes.
⏱️ 15 min - 6
When the pasta is almost al dente, add the remaining chunky prawns (or whole prawns) to the pan. Cook for another 2-3 minutes, or until the prawns are pink and cooked through.
⏱️ 3 min - 7
Finish the dish by seasoning generously with salt and black pepper to taste. Stir everything together to combine and ensure the pasta is coated in the rich prawn bisque.
⏱️ 2 min - 8
Plate the cooked spaghetti and prawns, twirling the pasta onto individual dishes. Spoon any additional sauce from the pan over the spaghetti. Drizzle with hot sauce or chili oil, if desired. Garnish with finely chopped parsley and the prepared crispy prawn crackle for an extra crunch.
⏱️ 3 min