Had I never tasted this combination for myself, I swear I’d have thought whoever came up with this flavour combination was high. But I bravely let the glutton in me take over to try it and had I not been in a restaurant, I would’ve shamelessly licked the plate clean.
Oh, man was it good. It was fabulously good. So good that I wish I had some prawns in my freezer as I type this out because my mouth is watering.
So, in the spirit of Valentine’s Day, feed the people you love this blushing pink pasta. Perfect for when you’re trying to impress your new date. Hell, treat yourself to this for some good dose of self-love. Or whip up a batch for your family. Any which way, you won’t be disappointed.
Ingredients (serves 2)
For the Sauce
100 grams frozen prawns (roughly a fistful), thawed out
1/2 cup coconut milk
1/2 inch ginger, crushed and chopped finely
6 – 8 garlic cloves, crushed and chopped finely
2 tsp sugar
1/2 a lime’s juice and zest
1/2 tsp chili powder
1 tsp chili flakes
1 tsp salt
1 tsp oil
1 tsp butter
4 – 5 coriander stalks and leaves, chopped roughly
For the pasta
2 cups pasta
3 cups drinking water
1 tsp oil
1 tbsp salt
- Boil the pasta with the water, salt and oil for 10 -12 minutes. Drain and set aside.
- While the pasta cooks, heat the saucepan with the butter and oil and fry off the ginger, garlic and chili powder on medium heat until the garlic softens.
- Add the prawns in and fry gently.
- Add the coconut milk, sugar, salt, lime juice and lime zest and stir through until the sugar dissolves. The prawns should be turning orange by now.
- Once the sauce starts to bubble, turn the heat off and add the chilli flakes and chopped coriander.
- Toss the pasta into the sauce and mix through. Serve warm and dig in!
The zest of the lime can be grated off using a grater or scraped off with a knife.
Don’t let the milk bubble too much because the fat will split and turn into coconut oil.