Prawns in chilli butter with risoni and herb salad
- TM31
- TM5
- TM6
- Difficulty Easy
- Active time 10 minutes
- Total time 30 minutes
- Servings 4 portions
- 250 g cherry tomatoes, cut into halves
- 2 spring onions/shallots, cut into thin slices
- 40 g olive oil
- 3 - 4 sprigs fresh parsley, leaves only
- 1 - 2 sprigs fresh mint, leaves only
- 1 - 2 sprigs fresh coriander, leaves only
- 3 - 4 sprigs fresh basil, leaves only
- 60 g lemon juice
- ¼ tsp ground black pepper
- 1 tsp salt
- 500 g peeled raw prawns, deveined
- 60 g unsalted butter
- 1 - 3 fresh long red chillies, cut into halves, deseeded if preferred (see Tip)
- 2 garlic cloves
- 1 - 2 pinches smoked paprika
- 1200 g water
- 300 g dried risoni pasta
Preparation
- Place a large serving bowl onto mixing bowl lid and weigh tomatoes and spring onions/shallots into it. Set aside.
- Place oil, parsley, mint, coriander, basil, lemon juice, pepper and ½ teaspoon of the salt into mixing bowl and mix
5 sec/speed 7 . Transfer into serving bowl with tomatoes. - Place Varoma into position. Line Varoma tray with a piece of wet, well-wrung baking paper and weigh prawns onto it. Set Varoma aside. Place butter, chillies, garlic and paprika into mixing bowl and chop
5 sec/speed 7 . Transfer butter mixture over prawns. - Place water and remaining ½ teaspoon salt into mixing bowl. Place Varoma into position, secure Varoma lid and steam
12 min/Varoma/Reverse/speed 2 . - Remove Varoma and stir prawns with aid of spatula. Add risoni to mixing bowl and place Varoma back into position. Secure Varoma lid and cook
6 min/Varoma//speed 2 or until prawns are just cooked. Remove Varoma and set aside. - Using the simmering basket, drain risoni, then rinse under cold water to cool. Transfer into bowl with tomato mixture, then stir to combine with aid of spatula. Divide risoni salad between serving plates and serve with prawns and chilli butter.
