Entertaining Main

Will Meyrick's prawn spaghetti

Name: Will Meyrick's prawn spaghetti recipe
Yield: 4
Ingredients: 500g spaghetti; 50.00 ml extra virgin olive oil; 40.00 ml butter; 2 eschalots, finely chopped; 4.00 garlic cloves, thinly sliced; 250ml white wine; 50.00 ml tomato passata (we used Mutti); 2 long red chillies, finely chopped; 20 medium green king prawns, peeled and halved lengthways, shells, heads and tails reserved for sauce (below); 50.00 ml finely chopped basil, plus extra leaves, to serve; 100g butter, chopped; 60ml olive oil; 2 eschalots, thinly sliced; 1 carrot, finely chopped; 1 tomato, finely chopped; 180g tomato paste; 20.00 ml chilli paste; 40.00 ml uncooked white rice; 2 tsp cayenne pepper; 250ml mirin; 60ml cream; 2 bay leaves; 20.00 ml lemon juice

Rate now

Jump to recipe

by delicious. team

delicious. team

Sep 26, 2024

“As I was brought up in Verona, Italy, I have fond memories of the food, and one thing you can’t beat is the local produce. In Bali, the produce isn’t quite the same as in Australia or Italy - the soil, temperature and rainfall create a very different product. So when I’m back in Australia, I find I’ve missed the simple things, and one of those is definitely seafood. So, I have created one of my favourites that uses every part of the prawn, with no waste. It’s a simple yet special dish that also ties in my love for honesty, and sharing a meal together." - Will Meyrick

This recipe is by Will Meyrick

500g spaghetti
2 1/2 tbs extra virgin olive oil
2 tbs butter
2 eschalots, finely chopped
2 garlic cloves, thinly sliced
1 cup (250ml) dry white wine
2 1/2 tbs tomato passata (we used Mutti)
2 long red chillies, finely chopped
20 medium green king prawns, peeled and halved lengthways, shells, heads and tails reserved for sauce (below)
2 1/2 tbs finely chopped basil, plus extra leaves, to serve

Prawn bisque sauce

100g butter, chopped
1/4 cup (60ml) extra virgin olive oil
2 garlic cloves, thinly sliced
2 eschalots, thinly sliced
1 carrot, finely chopped
1 tomato, finely chopped
180g tomato paste
1 tbs chilli paste
2 tbs uncooked white rice
2 tsp cayenne pepper
1 cup (250ml) Chinese rice wine (shaohsing)
1/4 cup (60ml) pure (thin) cream
2 bay leaves
1 tbs lemon juice

Method

1.

To make the prawn bisque sauce, place butter and oil in a large heavy-based saucepan over high heat. Add reserved prawn shells, heads and tails and cook, breaking up and stirring frequently for 4-6 minutes, until beginning to brown.
2.

Add garlic and vegetables and cook, stirring frequently, for 3-4 minutes, until vegetables begin to soften. Stir in pastes, rice and cayenne pepper, and cook, stirring continuously, for 1-2 minutes, until paste is roasted and begins to stick to base of pan. Add wine, scraping bottom of pan with a spoon, and cook for 3-5 minutes, until reduced by half.
3.

Stir in remaining ingredients and 2L water. Bring to the boil, reduce heat to low and simmer gently for 45 minutes, or until slightly thickened. Remove from heat and cool slightly. Transfer to a blender and whiz until combined. Strain through a fine sieve lined with muslin into a medium saucepan.
4.

Meanwhile, cook the spaghetti for 2-3 minutes less than packet instructions. Drain and set aside.
5.

Heat oil and butter in a large, deep frypan over high heat. Add eschalots and garlic and cook, stirring occasionally, for 3-4 minutes, until eschalots have softened. Add wine and reduce for 2-3 minutes, until syrupy. Stir in 2 cups (500ml) prawn bisque sauce, passata and chillies and bring to the boil. Reduce heat to medium-low and simmer for 5 minutes, or until thickened.
6.

Add prawns and stir to coat, then add cooked spaghetti with the basil, season and toss to combine. Cook for 2-3 minutes, until prawns are cooked.
7.

To serve, divide among serving bowls, and top with extra basil.