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FABULOUS pasta recipes
Linguine THAI SHRIMP BALLS
1 package (375grams) Plain Linguini
200g green prawns, peeled and chopped
80 g bean sprouts
1 bunch of cilantro. Leaves and roots, roughly chopped
1 bunch basil, coarsely chopped
50 g of peanuts, coarsely chopped
1 tablespoon grated ginger
2 kaffir lime leaves, finely chopped
4 tablespoons seafood curry paste
Free-range eggs 3 free
150g rice flour
Vegetable oil for frying
Method
Cook Plain Linguine inBoiling salted water cook until al dente, drain. Place linguine in a large bowl. Add the shrimp, bean sprouts, cilantro, basil, peanuts, ginger, lime leaves, curry paste or eggs.
Mix well with hands. Add flour in three stages, mixing thoroughly before adding any more flour. Oil in a deep pot to 160 degrees. Form mixture into balls and fry in batches of six Gently rotate balls while they are frying. When golden brown and cooked, drain on absorbentPaper. Garnish with coriander and chilli jam served fried as an appetizer or as hor'deurve sauce served with toothpicks and roasted chilli jam dipping.
Note: Balls To add more character to the Thai shrimp linguine, you can replace the plain linguine with chilli.
Tandoori Chicken with noodles CORIANDER
200 grams of chicken fillet
Tandoori marinade paste 2 t
2 shallots t
1 clove garlic
T ½ fresh chilli (optional)
½Cup cream
200 g coriander noodles
Olive oil
Method
Blanch pasta (10 minutes in boiling water).
Refresh under cold water.
Cut the chicken into thin strips. Marinate in Tandoori
Fry in hot oil in a bowl then.
Apart from boiled water (salt optional) coriander noodles and cook for 8 minutes or until al dente.
Heat a clean frying pan - fry the shallots, garlic and fresh chilli.
Cream cooked noodles and chicken,Pan
Reduce and then serve.
Serves 2
Seafood linguine with scallops and HOT CHILI
100 g scallops
150 g of fish (combined)
30 g sugar snap peas
30 g English spinach
1 lime
1 clove garlic
1 t coriander
¼ onion, finely chopped
¼ soy sauce
50 g butter
Linguine 200g Hot Chilli
Method
Cook the linguine pasta Bellato chili gold in boiling water (salt optional) cook for 8 minutes or until al dente.
Refresh under coldWater.
With a frying pan or wok - Spanish onion and saute garlic.
Add scallops and seafood. Butter, lemon juice and soy sauce.
Add peas, English spinach and coriander.
Set the Hot Chilli Linguine ingredients and mix through.
Cook 2 minutes and serve.
Serves 2
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