Orecchiette with prawns

SERVES 4

400 gm dried orecchiette

8 large green king prawns

2 tbsp extra-virgin olive oil, plus extra to brush 75 gm butter, chopped

3 garlic cloves, finely chopped

1 small red onion, finely chopped

Pinch of shichimi togarashi

(see note), plus extra to serve

3 ripe tomatoes, seeded, finely chopped

250 ml (1 cup) dry white wine

125 ml (½ cup) fish stock

100 gm podded edamame

Micro purple shiso (optional) and crispy tempura bits (see note), to serve

1 Cook orecchiette in a large saucepan of boiling salted water until al dente (10-12 minutes); drain.

2 Meanwhille, preheat oven grill to high. Thread prawns onto metal skewers and brush with 1 tbsp of oil. Place on a large oven tray and season. Grill on the top shelf of oven until lightly charred and just cooked through (7 minutes).

3 Meanwhile, heat oil and butter in a large frying pan over high heat.

When butter begins to foam, add garlic, onion and togarashi, and cook, stirring occasionally, until onion has softened (4 minutes). Add tomato, stir for 1 minute, then add wine and cook until sauce has thickened (2 minutes). Add stock, bring to a simmer, then remove from heat.

Add orecchiette and edamame, then toss to combine and season to taste.

4 Serve pasta topped with prawns scattered with purple shiso and tempura bits, and sprinkled with extra togarashi. Note Shichimi togarashi and crispy tempura bits are available from Japanese grocers. Micro purple shiso is available from select grocers.