Prawns in chilli butter with risoni and herb salad
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
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 mix5 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 chop5 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 steam12 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 cook6 min/Varoma//speed 2or 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.