Don’t get freaked out by the mish mash of cultures happening here. This recipe celebrates that funkiness of the crispy chilli oil and the pancetta. The acid hit of the capers balances the sweetiness of the Chinese cooking wine. It’s all there for a reason!
There’s also delicious textures! The soft kale, tender juicy prawns and crispy shallots and pancetta. It’s a delicious combo and really easy to make. This is one of those recipes that you just get to have fun with rather than worry about what’s traditional.
Tip for seasoning: you can add dried chilli flakes towards the end if you want more heat, and add extra capers if you want more acid. Salt for saltiness!
Use your favourite pasta, you could even use an Asian noodle. I prefer long pasta with this sauce but use what you have!
Serves 2
Ingredients
150g prawn cutlets
150-200g pasta
50g finely sliced pancetta
1 garlic cloves, smashed and finely sliced
1/4 cup finely chopped spring onion
1 tsp sliced chilli
1/4 cup Chinese cooking wine
1.5 cups finely sliced Tuscan kale
1 tsp chilli oil
1 heaped tsp finely chopped capers
1 tsp extra virgin olive oil
Fried shallots and Parmesan to serve
Directions
Put salted water on to boil for your pasta of choice. Cook pasta according to packet directions, reserving 1/2 cup pasta water before draining.
Place a large high sided pan on medium high heat and add the pancetta while the pan is still cold.
Once the pancetta is crispy add the garlic, chilli and spring onion to the oily pan and fry for 30 seconds, just so it’s fragrant.
Add the prawns and toss in the flavoured oil. Cook for about 1 min each side and add the wine. It should sizzle and mostly evaporate evaporate quickly, toss the prawns around for 30 seconds while this is happening.
Add the kale and chilli oil and toss to wilt. Stir through the pasta, capers and olive oil. Add the pasta water a little at a time if it’s looking dry. You want some sauciness going on and the starchy water will help create this. Just add enough to bring it together.
Taste and adjust seasoning. Serve and garnish with crispy shallots and Parmesan.
HH. x
