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
the bloody mary linguine was actually kind of “bloody” good.
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
& 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
a very enjoyable dinner for 2 at home. 🙂
c.h.e.f andy
c.h.e.f 