ZUCCHINI ZOODLES WITH GARLIC PRAWNS & BROWN-BUTTER CRUMBS
SERVES 4 PREP 15 MINS COOK 10 MINS
30g butter 2 anchovy fillets, drained 1 tbsp skimmed milk powder 70g (1 cup) fresh sourdough breadcrumbs 4 zucchini, made into zoodles using a spiraliser zest 1 lemon and juice ½ lemon
1/ cup olive oil 3 30 green prawns, peeled, leaving tails intact 8 garlic cloves, thinly sliced ¼ cup chopped flat-leaf parsley
Melt butter in a non-stick frying pan over medium heat. Mash in anchovies then add skimmed milk powder. Stir 2 mins, or until it smells nutty and milk powder turns golden.
Add breadcrumbs and cook, tossing occasionally, 5 mins or until very golden. Transfer to a bowl and season. Wipe pan clean with paper towel.
Place zoodles in a large heatproof bowl. Cover with boiling water and set aside for only 30 secs to soften just a tiny touch. I’m going to be firm with you here… don’t leave them too long or they’ll become all watery.
Drain zoodles and toss in a bowl with lemon zest and juice and 1 tbsp oil. Season really well with pepper.
Heat remaining oil in the pan over medium heat. Add prawns and garlic (see tip) and cook gently, stirring occasionally, 3 mins or until prawns are just cooked through. Toss parsley through. Season.
Divide zoodles among serving bowls. Top with prawns and sprinkle with the brown-butter crumbs.