Prawns with Land & Sea Spaghetti

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April 12, 2017

Generously donated by Prannie Rhatigan from her book Irish Seaweed Kitchen.

The great thing about sea spaghetti is that it grows really long, so we often see it growing on the surface of the water. We don our wetsuits and dive down to cut it as it grows too deep to pick from the shore.

Ingredients

20g dry sea spaghetti or approximately 100g if using fresh Add To Cart

250g (8oz) organic spaghetti

1-2 tablespoons grape seed oil

2 shallots or 1 small onion, peeled and chopped finely

2 cloves garlic, peeled and chopped finely

1 red chilli, deseeded and chopped

500g (1lb 2oz) jumbo peeled cooked prawns de-shelled, fully thawed if from frozen and very well dried

1 teaspoon Thai 7 spice for stir-fry

25g (1oz) flat leaf parsley, chopped

25g (1oz) coriander, leaves and stems, chopped

oyster sauce, a dash

sea salt

1 spoonful of sea salad

extra coriander and parsley to garnish

Directions

1 Cook dried sea spaghetti in a pot with plenty seasoned water for 15 minutes or until al dente. If using fresh sea spaghetti simmer for 30 secs to 1 minute only. Or:

2 Cook fresh spaghetti in a separate pot of seasoned water for 10-12 minutes or until al dente.

3 Heat the oil in frying pan over moderate heat, and sweat off onions and garlic. Add chilli and cook for 1 minute. Add the prawns, seasoning, herbs, oyster sauce and salt to taste. Stir until the ingredients are heated through and well mixed, about 2-3 minutes.

4 Drain the spaghetti and sea spaghetti and place in a warmed serving dish.

5 Add the contents of the frying pan, spices, seasoning, mixed sea vegetables and their hot soaking water. Stir gently to mix, check seasoning and serve on warm plates sprinkled with chopped coriander and parsley.

Chef’s Tip: 600g (1lb 5½oz) of prawns serves 5 adults and small garden peas can be added as an extra vegetable portion. Cut down or omit chilli if cooking for children.

Variation: try Kate’s favourite which is a spaghetti bolognaise recipe of your choice and a mix of spaghetti and sea spaghetti as above.

Eithna O Sullivan, Chef and Cookery Instructor. Website www.Goodfood2cook.com

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