King Prawn And Salmon Linguini Recipe
Reggae Reggae King Prawn & Salmon Linguini
You will need:
2 Salmon Fillets
250g Raw King Prawns
½ Medium Red Onion – finely diced
300ml Crème Fraiche
2 tbsp Olive Oil
½ Bottle Reggae Reggae Sauce
2 Spring Onions – finely chopped
100ml White Wine
300g Fresh Linguini – or pasta of choice
8 Cherry Tomatoes – halved
Heat ½ the oil in a pan and lightly fry the salmon fillets, place on a baking tray and put under a medium heat grill for 25 minutes
While the salmon is cooking heat the rest of the oil in a pan, sauté off the onions and add the prawns.
Pour over the white wine and Reggae Reggae sauce, leave to gently simmer
Meanwhile bring a pan of salted water to the boil and add the pasta to cook for 6 minutes or until tender
Stir the crème fraiche into the sauce along with the cherry tomatoes and spinach and take the salmon from under the grill. Gently flake it into the sauce using a fork (be careful to pick out any bones) and stir through
Drain the pasta and place a pile on each plate, top with a generous helping of the sauce
Steamed Ginger Pudding with Secret Sauce – you will need to make this in advance
You will need:
For the pudding
55g Plain Flour
55g Caster Sugar
1 Egg Yolk
½ tbsp Ground Ginger
Butter for greasing
For the sauce
10g freshly Chopped Ginger
3tbsp Golden Syrup
100ml Double Cream
3tsp Reggae Reggae Sauce
For the pudding, mix all the dry ingredients together then add the egg yolk and milk and mix well.
Take 2 individual pudding dishes (dariole moulds) or 1 basin and grease well.
Pour the mixture into the moulds and cover with a square of greaseproof paper followed by a square of aluminium foil, make sure they’re sealed tight.
Place them in a saucepan and add boiling water to around ½ way up the moulds. Leave to simmer with the lid on for 1 ½ hours.
For the sauce, heat the golden syrup with the ginger and Reggae Reggae sauce, don’t boil. Once warm stir in the cream. This is now ready to serve and can be warmed through once the puddings are cooked