Ainsley Harriott's Sinhalese Linguine & Prawns

Ainsley’s Sinhalese Linguine Prawn Pasta

According to celebrity chef, Ainsley Harriott, when it comes to cheap, low fat, really tasty food, nothing beats his Sinhalese linguine prawn pasta. Ainsley prepared this budget meal for two people in 20 minutes from start to finish! Try using spaghetti or noodles for a change, and if you’re not into seafood, marinated tofu is delicious instead of prawns.

Ingredients

• 450g linguine
• 2 teaspoons olive oil
• 1/2 small onion, peeled and finely chopped
• 1 garlic clove, crushed
• 1 tablespoon curry paste
• 1 tablespoon chopped fresh coriander
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh parsley
• 225g peeled prawns (tofu optional)
• grated zest and juice of 1 lemon
• salt and freshly ground black pepper

Method

1. Cook the linguine in a large pan of boiling water, salted if you wish, following the packet cooking instructions. When the pasta is al dente (tender but still offering some resistance when bitten), remove from the heat and drain, reserving 12 tablespoons of the cooking liquor.
2. Heat the oil in a large frying pan or wok, add the onion and garlic and fry without allowing them to colour. Add the curry paste and stir-fry for 20 seconds, then throw in the cooking liquor, all the herbs, prawns and lemon zest. Toss to heat through, then squeeze in the lemon juice. Lightly season.
3. Toss the cooked pasta with the curried prawn mixture and serve garnished with coriander leaves.

Cost: Approximately $13 for 2 serves (less using tofu instead of prawns)

Further information

The Good Food & Wine Show: Sydney Friday 13th June - Sunday 15th June at the Darling Harbour Exhibition Centre.
Ainsley Harriott’s book, titled Ainsley Harriott's Low Fat Meals in Minutes 2002 is available in bookshops nationally.

Copyright 2008 CTC Productions