Grilled Prawn Pasta with Garlic Chili Oil

This recipe for grilled prawn pasta with garlic chili oil is from episode 15 of Fish the Dish starring Spencer Watts.

Serves: 4

Ingredients

• 8 cups (1.9 L) cold water
• ⅓ cup (80 ml) Kosher salt
• ½ tsp (2.5 ml) whole black peppercorns
• 6 bay leaves, divided
• 1 cup (240 ml) dry white wine
• 2 lemons; 1 chopped, 1 cut into wedges
• 2 pounds (907 g) uncooked large prawns with shells
• 6 ounces (170 g) dry spaghettini noodles
• 2 medium shallots, chopped
• 2 ounces (57 g) parsley, chopped
• Olive oil, as needed
• 3 tablespoons (45 ml) Sugar

Garlic Chili Oil

• 4 garlic cloves, chopped
• 1 teaspoon (5 ml) dried chilli
• 1 cup (240 ml) vegetable oil
• Salt

Directions

1. Add salt to a pot of water. Mix in sugar, black peppercorns, bay leaves, prawns, white wine and chopped lemon. Brine for 30 minutes.
2. Add spaghettini noodles to a pot of boiling water and cook until al dente.
3.  Transfer brined prawns to a bowl and peel off shells.
4.  Spoon chilled garlic chilli oil into bowl of prawns and toss.
5.  Lay prawns in an oiled skillet at medium heat. Cook for 1 minute a side seconds per side, until pink.
6. Add chopped shallot and parsley to the prawn pan. Spoon in some garlic chilli oil. Add the cooked pasta and a little pasta water. Toss all together. Finish with pepper and lemon juice.
7.  Transfer prawn pasta to a serving bowl. Drizzle olive oil, squeeze in fresh lemon, and serve.

Garlic Chili Oil

1. Add garlic and chilli to a food processor. Pour in vegetable oil. Add salt and blitz for 10 seconds. Pour into a mason jar and store in the refrigerator.