By John Woodhams
Woody’s Tom Yummy prawn pasta
Carvoeiro resident John Woodhams, AKA Woody, sent us this prawn recipe which is his own take on fusion cooking marrying Thai and Italian tastes and techniques. Woody wins a dinner for two at the fantastic Pimenta Preta restaurant in Carvoeiro.
Serves 4 as a starter:
500kg medium sized prawns
1-tablespoon Thai Tom Yum paste or red curry paste
One medium sized onion, chopped
4 cloves garlic, chopped
150dl dry white wine
150dl chicken stock
2 teaspoons Thai fish sauce
500gms pasta, ideally conchiglie (shell shaped) or similar
Fresh basil or coriander
Remove the heads and peel prawns leaving tails intact. Cook the pasta in salted water to al dente, drain and cover to keep warm.
In a wok or frying pan, fry the onions until soft in olive oil and butter, then add garlic followed by the curry paste. Cook for a couple of minutes to release the fragrances, add the prawns, stir frying quickly to cover in the sauce, then deglaze with the wine followed by chicken stock.
Bubble for a couple of minutes until the prawns are just cooked then throw the pasta into the pan to combine with the sauce and the prawns. Place in a serving dish, garnish with chopped basil or coriander and serve immediately.
An optional squeeze of lime juice and some fresh chopped chilli adds an extra punch.
Algarve Resident recipe of the month competition
Readers are invited to send in recipes for publication. The Editor will select one recipe for publication each week and the author of the selected recipe will be entered into a monthly draw to win a dinner for 2 to the maximum value of €75, at Pimenta Preta restaurant. Send your recipe, along with your address and phone number by e-mail to email@example.com or by post to Parque Empresarial do Algarve Nº7, Apartado 59, 8401-901 Algarve.