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Coriander and chilli fettuccine with prawns
Coriander and chilli fettuccine with prawns
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Cozy up with a satisfying midweek meal to beat the cold weather.
Ingredients:
  • 1 bunch coriander, washed, dried
  • 55g honey
  • 1 small red chilli, roughly chopped
  • 2cm piece fresh ginger, peeled, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 80ml coconut cream
  • 1 lime, juiced
  • 6.10 gm fish sauce
  • 375g fresh egg fettuccine
  • 18.20 gm olive oil
  • 20 green prawns, peeled, deveined, tails left intact
Instructions:
  • Separate the coriander roots from the bunch and discard them. Remove the leaves from the stems, reserving a quarter of the leaves for later. Roughly chop the remaining stems and leaves.
  • In a food processor, blend peanuts, chilli, ginger, garlic, and coconut cream for 1 minute. Add coriander stems and leaves, lime juice, and fish sauce. Blend until smooth and well mixed.
  • Boil the fettuccine in a large saucepan of water as per package instructions until al dente. Drain and transfer back to the saucepan. Mix in the coriander pesto.
  • Heat oil in a frying pan over medium-high heat. Cook prawns for 3 minutes, or until fully cooked.
  • Toss the prawns with the pasta. Divide into serving dishes and garnish with reserved coriander leaves and extra peanuts before serving.

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