Homemade Tagliatelle with Prawns
(Available only in Chinese)
Ingredients: (To serve 4)
| Local fresh king prawns | 1 kg |
| Cherry tomatoes | 200 g |
Ingredients for homemade tagliatelle (for reference only):
| 00 flour | 100 g |
| Semolina flour | 100 g |
| Egg yolks | 50 g |
Ingredients for langoustine sauce:
| Langoustine shells | 500 g |
| Onion (diced) | 1 piece |
| Carrot (diced) | 1 piece |
| Leek (sectioned) | 1 piece |
| Stock (low-salt) | 2 L |
| Garlic (crushed) | some |
| Pepper | some |
| Thyme | some |
| Rosemary | some |
| Oregano | some |
Seasonings:
| Olive oil | 3 teaspoons |
Cooking Method:
| 1. | Marinate the local fresh king prawns with crushed garlic and pepper and then set aside. |
| 2. | Add olive oil to the cherry tomatoes and place them in the oven. Roast in 65°C for 30 minutes and then set aside. |
| 3. | Cook the tagliatelle in a large pan of boiling water. Drain and set aside. |
| 4. | Heat the large pan and pour in olive oil. Sauté the langoustine shells with onion, carrot, leek and garlic. Add low-salt stock, pepper, thyme, rosemary and oregano. Simmer to extract flavour. |
| 5. | Strain the sauce to remove the shells and solids. Reduce it to enhance the flavour. |
| 6. | Heat the large pan and pour in olive oil. Sauté the prawns until they start to change colour. |
| 7. | Add the langoustine sauce to the tagliatelle and then dish up. |
| 8. | Place the prawns on the tagliatelle, and then garnish the dish with the cherry tomatoes. |
Per serving:
| Energy(kcal) | 456 |
| Carbohydrate(g) | 49 |
| Protein(g) | 42 |
| Fat(g) | 12 |
| Sugar(g) | 2 |
| Sodium(mg) | 437 |
The energy and nutrient content is estimated according to the information compiled by the Centre for Food Safety under the Food and Environmental Hygiene Department, and the Nutrient Data Laboratory under the U.S. Department of Agriculture. Values are for reference only.
This recipe is provided by CulinArt 1862.
