Prawn, Chilli, Ginger & Garlic Spaghetti

This recipe is loosely inspired by mussel dish I had at Rick Stein’s Padstow restaurant around 10 years ago. I have combined Italian influences (with pasta & tomato) with Asian influences (black beans, ginger & coriander) into a luxurious pasta dish reflects the current modern approach to ‘fusion’ cooking.

INGREDIENTS

1 inch sliced ginger
2 crushed & chopped garlic cloves
1/2 chopped green chilli
1/2 chopped tomato
25g chopped coriander / cilantro
100g cold water small prawns or shrimp
Handful of spinach leaves
50ml of cream
Fermented black beans or black bean sauce

METHOD

1. Bring salted water to boil & start cooking pasta
2. Fry garlic, ginger, green chilli, tomato & half of the coriander for a minute
3. Add prawns, black beans & spinach - fry for a minute
4. Add cream & a splash of fish stock
5. Add cooked pasta, mix & serve 

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