THURSDAY 24 SEPTEMBER / 2 SERVES / King Prawn Bucatini, Chilli, Lemon, Parsley, Basil & Black Garlic Bread
- King Prawns
- Mitch Orr's Semolina Bucatini
- Chilli & Garlic
- Picked Basil & Parsley
- Shellfish Oil
- Black Garlic Bread
THE RUN DOWN
Mitch Orr is taking care of the beautiful freshly made bucatini that you will boil in salted water to a degree of cooking that you are happy with (just a couple of minutes)
It's up to you if you would like to peel the prawns or leave them shell on.
To start the dish add the shellfish oil to the pan, heat to a light haze then add garlic and fry very quickly until fragrant but not burnt, so standby!
Add in the chilli, followed very closely by the prawns, toss and be sure to coat the prawns with the toasted garlic and chilli, lower the heat and cook the prawns for approx 2mins until firm but still translucent.
Using a slotted spoon, transfer the boiled bucatini from the pasta water and straight into the pan with the prawns. Allow some of the starchy pasta water to mix in with the shellfish oil and juices to thicken and enrichen the sauce.
This sauce will coat your pasta and at this stage add all the herbs and serve immediately.
The little ciabatta rolls from pioik bakery are smothered with our black garlic butter and best served hot from your oven. 180 degrees Celsius for 8-10 mins.
CONTAINS DAIRY & GLUTEN.
ONLINE ORDERS CLOSE 24 SEPTEMBER - 12PM
PICK UP FROM FISH BUTCHERY BETWEEN 3PM-6PM ON 24 SEPTEMBER