To prep your prawns ensure they are clean and deveined (slice gentry down the back of the prawn and remove the vein)
Cook your spaghetti in a large pan of salted boiling water according to the packet instructions. Usually 8-10 minutes. you can cooke the sauce in the time it takes the pasta to boil.
Meanwhile, peel and finely chop the garlic.
Heat 3 good glugs of extra virgin olive oil in a large frying pan, then toss in the garlic and crumble in the chilli.
As the garlic begins to colour, add the prawns and sauté them for a minute.
Add the white wine, tomatoes and tomato purée, and simmer for a couple of minutes.
Grate the zest of the lemon and roughly tear the basil and rocket - put to one side
When the pasta is ready, drain it in a colander, reserving a little of the cooking water.
Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning with sea salt and black pepper.
Divide between 2 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.
Malaysian Satay Chicken with Asian Slaw, Rice and Satay dipping sauce Ingredients 2 chicken breasts, cubed3 tbsp peanut butter3 tsp of Malaysian Satay spice blend (spice mountain)165 ml tin of coconut milk1 tsp oyster sauceRice For the slaw8 Brussel sprouts1 red onion1 carrot, I used half orange and half yellowJuice of 1/2 lemon1 tbs Mayo1.5 tsp oyster sauce1 tsp of sugarTo make the Satay sauce, in a bowl add the peanut butter, coconut milk, oyster sauce and satay spice blend, mix together until you get a smooth sauce.Set half a side as the dipping sauce.With the remaining sauce in the bowl, add the chicken and marinade for at least 2 hours.Meanwhile shred the brussel sprouts, finely slice the onion, and grate the carrot.Mix together with the Mayo, oyster sauce, lemon juice and sugar, set aside.Inspiration for this slaw was from MC professionals last nights tv watch.Boil the rice until cooked, drain and set aside.Skewer the chicken and pan fry until sealed, baste with the marinade and bake in the oven at 200’c for 8 to 10 minutes.Bring all together on plate, I dressed the plate with chive oil which was remaining from Christmas Day.The spice blend is made up from;Cumin, brown sugar, turmeric, coriander, coconut powder, black pepper, galangal, kaffir lime, lemongrass, star anise and chilli .....It would be expensive to get all these spices and flavours to make your own, I cannot recommend Spice Mountain blend enough, it creates a banging blend of flavours ❤️.Spice Mountain can be found in Borough Market but they do online orders .. well worth a look. ... See MoreSee Less