Spaghetti with Fresh Prawns / Tofu / Tempeh, Kimchi and Salted Lemon

Life is a combination of magic and pasta.. For non-seafood eaters – substitute prawns with tofu / tempeh.

“No man is lonely while eating spaghetti”
Robert Morley

Wellness Journey

Here’s what we need:

2 kg fresh large, cooked prawns
500g pasta (rustic / organic spaghetti)
2 salted lemons/limes
Dash of kimchi brine
250 g fresh parmesan cheese (grate 3/4 of the cheese, save ¼ to shave with a potato peeler for garnishing the top)
½ bunch Italian flat-leaf parsley
(Roughly chopped leaves, save a bunch for garnish)
100 g kefir butter
50 ml best quality olive oil
3 fermented garlic cloves
Seasoning

De-vein prawns.
Save 2 nice looking ones for garnish, don’t peel them.
Cut each prawn in half through the back of the prawn to keep the natural prawn shape.
Cook spaghetti in lots of fast boiling, salted water.
Cook until al dente. It means to the bite or with the teeth and means undercooked.
Drain the spaghetti. Take the same pan you have just used and add butter, oil, and fry gently over low heat, taking care.
Add prawns (including the 2 whole prawns ones as these need to be hot too.
Add kimchi brine and hot spaghetti and loosen with the blitzed salted lemon + a little hot water if too dry.
Finish by adding the grated parmesan, the parsley, crushed fermented garlic and seasoning.
Serve: Pile up on a large round white plate and drizzle with some best quality olive oil.
Sprinkle add ample handful of shaved parmesan on top and place a bunch of the reserved parsley in the middle along with your 2 whole prawns which look great as a garnish.

Cook spaghetti in advance.
If you do, be sure to drain it and run cold water over it until it has completely cooled.
Then moisten with olive oil, cover, and refrigerate.
When ready to serve, simply put in a colander and run boiling water over it until heated or put in some boiling water for a minute and then drain thoroughly.
Peel and de-vein the prawns, crush the garlic, smash lemon, and prepare cheese well in advance.
Chop parsley closer to the time of serving or it will discolour.

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