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February 22, 2021

From Our Kitchen - Ginger, garlic and creamy prawn pasta

Moxe choose the prawn pasta because he likes making home-made pasta as it's healthy, fresh and easy to make. "It really impresses the guests when I present it on the menu, a hit every time time."

From Our Kitchen - Ginger, garlic and creamy prawn pasta

Ginger, garlic and creamy prawn pasta

Homemade pasta

2 cups all-purpose/"00"/semolina flour

Pinch of salt

4 eggs + 1 egg yolk

1 Tbsp olive oil

Make a well, mix egg yolk, 4 eggs, salt and olive oil in a small bowl.

Pour in a well of flour using a fork slowly incorporate flour, stir until a thick paste forms.

Scrape off your the fork with your hand, use a bench knife to incorporate the flour into the wet mixture and press the mixture together to form the dough using your hand to knead the dough with force to incorporate the dry ingredients.

The dough will be very firm at first, stretch and fold the dough and continue to knead.

The dough will become more pliable as you knead, this should take between 6 to 7 minutes.

Once the dough is smooth wrap in plastic wrap, rest the dough for 30 minutes in the fridge.

Unwrap and cut the dough into 2 pieces (a well kneaded pasta dough will have small holes in it).

Place the pasta dough onto the flour surface and press to flatten.

Using a rolling pin start to roll out the dough, turn the dough after each roll, continue to roll and turn the dough.

The dough should have the same thickness all over, and should be about as thick as a dime 1/16-inch(1.58mm)

Roll the dough from the top and bottom edge meet the dough in the centre, cut the scrap ends.

Use a knife or pasta cutter to cut the pasta into about 1/4-inch (6mm) thick ribbons

For the Prawns:

500g prawns

1 tbsp fish spices (optional)

1 tsp turmeric

2 tsp paprika

1 Tbsp butter

For the sauce:

1 Tbsp fresh ginger (grated)

1 Tbsp fresh garlic (grated)

1 onion finely chopped

1 Tbsp butter

2 cups fresh cream

125 ml cup chopped sun-dried tomatoes

80 ml cup parmesan cheese (and shavings for the end)

1 Tbsp lemon juice

2 Tbsp chopped fresh parsley and fennel

Salt and pepper to taste

Boil your water while preparing your sauce ingredients, add salt and olive oil in your boiling water then add your pasta cook for 4 to 5 minutes or until el-dente.

Strain your pasta once cooked and set aside.

Fry the prawns in butter one minute per side, add all your spices.

Remove your prawns from the pan and set aside, add more butter to the same pan and sauté chopped onion, garlic and ginger.

Add cream, parmesan, lemon juice, sun dried tomatoes, salt and pepper.

Let it simmer for 4 minutes, add 1 tsp chopped herbs.

Add your cooked pasta into the sauce together with cooked prawn, transfer into serving dish and sprinkle with remaining chopped herbs and parmesan shavings.

Recipe from Moxe and Laz.

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