4
intermediate
40m
1h 10m
This almost one-pot recipe features an umami-rich sauce that calls for simmering pasta directly in a seafood stock (made from fish bones and prawn shells), along with flavour bombs like dashi powder, soy sauce, gochujang and tomato paste. The pasta absorbs all of that flavour directly and releases starch that makes the pasta creamy. Finish with some butter and vinegar to brighten this intense dish and add a velvety mouthfeel.
Ingredients
- 700 grams prawns
- 1 onion
- 1 carrot
- 1 celery stalk
- 2 tablespoons olive oil
- 1 litre water
- 125 millilitres white wine
- 500 grams fish bones
- 1 bay leaf
- 5 whole peppercorns
- 4 tablespoons butter
- 3 cloves garlic
- 3 tablespoons tomato paste
- 1 teaspoon dashi powder
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon gochujang
- 450 grams pasta
- Black pepper
Nutrition
931
68 g
25 g
104 g
Instructions
Prepared Prawns
- 1
Peel and devein the prawns, reserving the shells to use for the fish bone stock.
- 2
Pat the prawns dry and refrigerate until ready to use.
- 700 grams prawns
Fish Bone Stock
- 1
Chop onion, carrot and celery into small pieces.
- 2
In a large pot, heat olive oil over medium heat and sauté chopped onion, carrot, and celery until softened, about 8 minutes.
- 3
Add the reserved prawn shells to the pot and cook for a few minutes until fragrant.
- 4
Pour in water and white wine, then add fish bones, bay leaf, and peppercorns. Bring to a simmer.
- 5
Simmer for 30 minutes, then strain the stock into a bowl and discard solids. Set the stock aside.
- 1 onion
- 1 carrot
- 1 celery stalk
- 2 tablespoons olive oil
- Prawn shells
- 1 litre water
- 125 millilitres white wine
- 500 grams fish bones
- 1 bay leaf
- 5 whole peppercorns
To Finish
- 1
Mince garlic.
- 2
In a pan, melt half the butter over medium heat. Add minced garlic and sauté until fragrant, then add the prepared prawns. Cook until pink, then remove the prawns and set aside, leaving the garlic butter in the pan.
- 3
Add the tomato paste to the pan and cook for a few minutes.
- 4
Add the fish bone stock, dashi powder, soy sauce, sugar, salt and gochujang and bring the sauce to a simmer.
- 5
Add the pasta, then cover the pan and cook until al dente according to the package instructions. Taste the pasta towards the end. If there's no more stock but the pasta is still not done, add 1/2 cup hot water and cook for another minute, repeating as necessary.
- 6
Take the pasta off the heat and add the other half of the butter and rice vinegar to the pan. Mix well till the butter emulsifies and coats the pasta.
- 7
Plate the pasta, crack fresh pepper over, and top with sautéed prawns.
- 4 tablespoons butter
- 3 cloves garlic
- Prepared Prawns
- 3 tablespoons tomato paste
- Fish Bone Stock
- 1 teaspoon dashi powder
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon gochujang
- 450 grams pasta
- Black pepper