Twin Prawn Linguine Recipe
photo by blackswanst
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 12 medium prawns
- 1 medium squid
- 350 g linguine
- 1 tablespoon minced garlic
- 1⁄4 cup white wine
- 1 tablespoon butter
- 3 tablespoons olive oil
- 1⁄2 teaspoon chili flakes
- 1 teaspoon salt
- grounded black pepper
-
Prawn Heads
- 1 tablespoon corn flour
- salt & pepper
- oil, for deep-frying
directions
- 1. Cook pasta according to instructions. Drain & add a tsp of olive oil or butter to prevent it from sticking together.
- 2. Separate prawn heads from bodies. Remove shells & devein prawns. Using a pair of scissors, cut away the “legs” & any sharp edges from the head. Rinse prawns. Dispose the top part of shell & & dry the heads well. Marinade heads with salt & pepper.
- 3. Clean the insides of the squid & remove the skin. Open up the squid & use a knife to make a criss-cross on the back of the squid to form a pattern. Cut into equal slices.
- 4. Mix flour with pepper & salt & coat prawn heads. Heat oil & deep-fry till golden brown. Set aside.
- 5. Heat oil & add butter. Put in garlic, then the seafood. Add wine. When seafood’s half-cooked, stir in pasta & mix well. Divide pasta into 3 plates, add crispy prawn heads & serve immediately.
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