serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, finely diced
- 2 shallots, finely diced
- 400 g prawn meat
- 3 celery stalks, chopped
- 2 tsp Fangs chilli sauce
- 30 ml vodka
- Juice of 1 lemon
- 400 g tin tomatoes, diced
- 1 tsp black pepper
- 150 g spaghetti, precooked to packet instructions
To serve
- ¼ cup breadcrumbs
- Baby celery leaves
Instructions
In a pan over medium heat, add olive oil, garlic and shallots and sauté for 1-2 minutes. Add prawn meat and half of the celery and sauté for a further 2 minutes. Add chilli sauce, vodka, lemon juice and tinned tomatoes and continue to cook for another 5 minutes. Add remaining celery, black pepper, and a pinch of salt, stir to combine.
To serve, top with bread crumbs and garnish with baby celery leaves.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
