A great seafood meal with Australian king prawns.  So fast to make and so amazing on the taste buds!

You could easily double this recipe if you needed to serve more than two. Just remember to extend your cooking time by a few mins to ensure the prawns are fully cooked.  We loved this recipe teamed up with our tomato pasta sauce and sweet chilli sauce recipes.

 

October 5, 2019
  • 5m
  • 10m
  • 15m

Ingredients

  • 400 mL tomato passata
  • 1 tsp. chilli flakes
  • 1 tbsp. sweet chilli sauce
  • 12 king prawns
  • 1 tsp. cornflour
  • 1 pkg pasta (gluten-free works well)

Instructions

Thermal Cooking Method

  1. Place the tomato pasta sauce, chilli flakes and sweet chilli sauce into the mixing jug and heat for 5-7 minutes/100ºC/speed 1. You want the sauce hot before you put in your prawns.
  2. Mix together the cornflower with 1 tablespoon water, then add the prawns and cornflour slurry (if needed to thicken up the sauce) and cook for a further 5 minutes/steaming temp/speed soft/reverse. Check the prawns after 3 minutes as depending on the size they might not take the full 5 minutes to cook and you don't want soggy overcooked prawns.
  3. Cook the pasta as per packet instructions.
  4. Once pasta is cooked, mix in with the prawn sauce and serve.

Traditional Cooking Method

  1. Place the tomato pasta sauce, chilli flakes and sweet chilli sauce in a saucepan over medium-high heat and cook for 5 minutes. You want the sauce hot before you put in your prawns.
  2. Mix together the cornflower with 1 tablespoon water, then add the prawns and cornflour slurry (if needed to thicken up the sauce) to the saucepan and cook for a further 5 minutes. Check the prawns after 3 minutes as depending on the size they might not take the full 5 minutes and you don't want soggy overcooked prawns.
  3. Cook the pasta as per packet instructions.
  4. Once pasta is cooked, mix in with the prawn sauce and serve.

Nutrition

  • 4