Prawn pasta, bisque sauce, fennel and tarragon salsa
Serves 4
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Pasta
– 400 g your favourite pasta
Prawn bisque
– Shells from the prawns below
– 1 small brown onion, roughly chopped
– 2 garlic cloves, peeled
– 1 celery stalk, roughly chopped
– 1 small carrot, roughly chopped
– 80 g tinned diced tomatoes
– 500 ml water
– 2 sprigs fresh thyme
– 1 bay leaf
– 1 tbsp shio kombu, finely chopped
– Salt and cracked black pepper
Pasta emulsion
– 315 ml water
– 2 tbsp vegetable booster powder
– 1 tsp Maldon sea salt flakes
– ½ tsp cracked black pepper
– 1 tbsp shio kombu, finely chopped
– 2 tbsp white balsamic vinegar
– 3 tbsp lemon juice
– 1 tsp Dijon mustard
– 130 ml extra virgin olive oil
Fennel and tarragon salsa
– 2 small baby fennel bulbs
– 1 small brown onion, finely diced
– 100 ml white balsamic vinegar
– ½ bunch fresh tarragon, leaves picked and finely sliced
– ½ bunch continental parsley, finely chopped
– Zest of 1 lemon
– 1 small garlic clove, finely minced
– 2 tbsp lemon-infused extra virgin olive oil
To cook
– 400 g whole Australian prawns, peeled and deveined — shells reserved
– 4 garlic cloves, finely sliced
– 2 long red chillies, finely sliced
– Extra virgin olive oil, for cooking
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Prawn bisque
1. Heat a splash of oil in a medium saucepan over high heat. Add the prawn shells and cook, stirring, for 2–3 minutes until pink and fragrant.
2. Add the onion, garlic, celery and carrot and sweat for 5 minutes. Add the tomatoes, thyme, bay leaf and water. Bring to the boil then reduce to a steady simmer for 25–30 minutes until reduced and flavourful.
3. Stir in the shio kombu, salt and pepper, then blend with a stick blender. If not available, allow to cool then process in a food processor until smooth.
Pasta emulsion
4. Combine the water and vegetable booster powder in a jug and blitz with a stick blender until completely smooth.
5. In a separate bowl, whisk together the white balsamic, lemon juice, mustard and a pinch of salt and pepper. Slowly stream in the olive oil while whisking until a smooth emulsion forms. Whisk this dressing into the thickened booster water, then fold in the shio kombu, salt and pepper. Set aside.
6. In a large saucepan, whisk together 265 ml of the prawn bisque with 535 g of the pasta emulsion until completely combined. This is your sauce base.
Fennel and tarragon salsa
7. Finely dice half the fennel and all of the onion. Sweat together in a pan with a splash of oil over medium-low heat until soft and translucent, about 10 minutes. Pour in the white balsamic vinegar and simmer until reduced to a thick, syrupy consistency. Remove from heat and cool.
8. Using a mandoline or sharp knife, shave the remaining fennel as thinly as possible into a bowl of iced water. Leave for 10 minutes to crisp up, then drain well.
9. Combine the sweated fennel and onion, shaved fennel, tarragon, parsley, lemon zest, garlic and olive oil. Toss gently and set aside.
To finish
10.Bring a large pot of well-salted water to the boil. Cook the pasta until just al dente, reserving a cup of pasta water before draining.
11. Heat a splash of olive oil in a large frying pan over medium-high heat. Add the sliced garlic and chilli and fry for 30 seconds. Add the prawns and sear for 1–2 minutes until they just begin to change colour — don’t overcook.
12. Pour in the bisque pasta sauce and bring to a simmer. Add the drained pasta and toss vigorously over the heat to coat, adding a splash of pasta water to loosen if needed.
To serve
13. Serve pasta into wide bowls, making sure the prawns are evenly distributed. Heap the fennel and tarragon salsa over the top. Spoon any remaining sauce from the pan around the base of the bowl.
