CookEat Recipe
Prawn and Cucumber Pasta
Prawns, cucumber and carrot cook with tomato and an infusion of lemongrass. Pasta is folded in and lime wedges accompany the dish.
Method
Steps
Step 1
Weigh pasta dry and cook in 1800 ml boiling water for its package time; reserve 250 ml and drain. Dice carrot into 1 cm cubes, dice cucumber and tomato, chop onion and cut washed lime into wedges. Trim and bruise 20 g fresh lemongrass and tie in a muslin bag. Use raw peeled, deveined prawns, thawed if frozen; clean hands and utensils after handling.
Step 2
Heat olive oil in a large lidded pan over medium heat. Cook onion and carrot for 5 minutes. Add tomato, reserved water and lemongrass bag; cover and simmer for 15 minutes until carrot is tender. Remove and discard lemongrass bag.
Step 3
Add cucumber and prawns and simmer for about 3–5 minutes until prawn centres reach 74°C on a clean digital thermometer. Fold in pasta and serve with lime wedges.
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