- 12 King Prawns, deveined, shells intact*
- 400g Angel hair pasta
- 100ml Plenty Macadamia Oil
- 1 Long red chilli, finely sliced
- 5 cloves Garlic, finely chopped
- ½ cup Coriander, picked
- ½ cup Basil leaves, roughly torn
- 3 Tbsp Lime juice
- 1 Tbsp Lime zest
- 1 tsp Soy Sauce
- Sea salt & cracked black pepper to taste
- Fresh basil and coriander
- Lime wedges
- Chilli, finely sliced
- Plenty Macadamia Oil or extra marinade
*To devein the prawn and keep the shells intact, all you need to do is use a skewer under the top section of the first part of the shell just below the head, you can access the flesh from here. Using the skewer, pierce the flesh and find the vein, gently pull it out in its entirety.
- Combine all marinade ingredients together in a bowl and mix well. Add prawns into the marinade, coating evenly, cover and refrigerate for an hour.
- Remove prawns from the bowl and reserve the marinade. To save the prawns from curling when you cook, stake them with a bamboo skewer from tail to head. On a hot grill pan, cook each side of the prawns for around 2 – 3 minutes each or until the grill marks are charred and the prawn is just cooked but still tender. Set aside and keep warm.
- As the prawns cook, add some Plenty Macadamia Oil to a large frypan over a medium heat, then add reserved marinade and allow the garlic, chilli and herbs to wilt and warm. At the same time, quick cook the angel hair pasta as per pack instructions. This pasta doesn’t take long to cook, so keep an eye on it. Drain and retain a little of the pasta water.
- Immediately add pasta to the pan with the marinade and gently toss through the rich flavoured oil mix, coating each strand. Add a tablespoon at a time of reserved pasta water to loosen the pasta if it needs it. Season with sea salt and black cracked pepper to taste as you go. Serve immediately with grilled prawns and all of the pan juices.