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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