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.
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
1 spoonful of sea salad
extra coriander and parsley to garnish
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