Gordon Ramsay’s Bloody Mary Linguine Recipe with Dry Wok Garlic Prawns

linguine with dry wok prawns

linguine with dry wok prawns

making use of my leftover bloody mary linguine from yesterday’s Gordon Ramsay’s grilled lobster with bloody mary linguine. daughter ate out & we did not want to take too much carbs. 🙂

so i cooked some dry wok prawns to go with the leftovers bloody mary linguine. this was on 15.5.2015.

i had some large prawns from chinatown. these are probably 20-22 to a kg. i had cooked some jumbo & super jumbo prawns previously, 11 to a kg & 7 to a kg.

the key to dry wok prawns is high heat & dry wok. i have recently switched to a heavy stainless steel pan for high heat cooking, rather than have the non-stick coating breakdown.

so it is a thin film of veg oil & high heat. prawns must be dry. do not remove heads & shells. add chopped garlic then prawns. do not add water & do not cover. covering traps condensation & make it wet so the effect is steaming & cancel out the charred bbq smell. the charring is on the shell but gives a bbq flavour. the prawns are basically baked in the shells.

as i had only 7 prawns, i kept the pan on high heat most of the way & that was enough to cook the prawns. if i am cooking 1 kg prawns like for a big party like the recent 22pax on 6.2.2015, then after the initial high heat, i turn down the heat to cook the prawns w/o covering, to make sure the prawns are cooked.

only at the end turn on high heat & add fish sauce liberally. you can feel the excellent aroma wafting up. because of the shells, the prawns will not be too salty.^^

prawns were really very flavourful with bbq flavours. it’s a bit like spanish tapas Gambas al Ajillo (garlic prawns), but seriously i think mine was a whole lot better. wife thinks it’s better than the lobster. i am good with the lobster. haha!^^

bloody mary linguine

bloody mary linguine

the bloody mary linguine was actually kind of “bloody” good.

bloody mary linguine

bloody mary linguine

second time round i was eating it, and i was getting use to it, though i would not say yet that it is a favourite. after reheating on a pan, it was not as perfect al dente as the day before, but still pretty ok. 🙂

linguine with dry wok prawns

linguine with dry wok prawns

& it was really excellent together with the dry wok prawns. when no lobsters, just have good prawns & you will be fine! ^^

linguine with dry wok prawns

linguine with dry wok prawns

a very enjoyable dinner for 2 at home. 🙂

c.h.e.f andy

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Nice Lunch & Chat with Old Friends @ Happy Duck Bukit Merah View FC on 16Jun2015

pigs ear, intestines, pig skin & lor bak S$10

pigs ear, intestines, pig skin & kong bak S$10

went out lunch with some good friends today on 16.6.2015.

we had wanted to take my favourite chai chuan tou chinese mutton soup 柴船头羊肉汤 at bukit merah view market & food centre. however the stall was closed & seemed that only reopen on 1.8.2015. that’s a long time to close shop!

3 of us were already parked at 11am. we were discussing where to go instead. one that came to mind was the havelock turtle soup合落山瑞, kueh chap or red garoupa fish soup at havelock road food centre.

but then there was already a pretty ok duck & kueh chap stall here = happy duck. 🙂 the other 2 friends were on their way & it was troublesome to drive & to park as well.

1/2 braised duck S$18

1/2 braised duck S$18

so we settled on happy duck!^^

price was reasonable. we had 1/2 braised duck for S$18.

also added the kueh chap including 4 items = pigs ear, intestines, pig skin & kong bak for S$10.

the duck was pretty good for me. duck was tender, good flavour & chilli was great too.

1 friend thought it was average, quite fine. another thought the one next to hoover rojak at whampoa market, liang zhao ji duck rice, was better – that’s my memory too, but i had not eaten at that duck stall for umpteen years. i know what i don’t like though – the one previously at south buona vista with the gluey sauce, lim seng lee boneless duck. taste is personal, haha! 🙂

my own favourite braised duck is at imperial treasure teochew, & it’s not expensive either just S$28 for 1/2 duck (of course that’s a bit more than S$18 here).

another friend’s favourite was 店小二’s roast duck but that is another story. unfortunately we seemed to run out of places to find goose, braised or roast.

kueh chap

kueh chap

sauce rice

sauce rice

we had 2 rice & 2 kueh. that added another S$2, my kueh was ok, average. the rice did not seem to be yam rice, maybe just sauce. another it was just S$2 for 4.

so it was S$30, and it was quite enough for 5pax (1 friend came slightly late & added his own kueh). 🙂

after makan, we had fruits & then coffeshop coffee. i had my usual kopi-c gosong tilok. very shiok.

1 left a bit earlier, 4 of us stayed & chatted for the longest time. haha!

c.h.e.f andy