Kicking off our professional series featuring chefs and hawkers sharing their recipes for their signature dishes, is Monti’s spearheading Chef Felix Chong showing us how he cooks his Spaghetti Aglio Olio Gamberi.
Start by butterflying 3 large tiger prawns and removing the veins. Keep the heads and shells intact whilst exposing the butterflied prawn meat at the center as seen in the video. Lightly season the prawns with a pinch of salt.
As Chef Felix uses his housemade pasta for his dishes, at home simply use boxed spaghetti and cook it up to 80 percent of the instructed time. Strain and set aside.
In a pan, flash fry the prawns in a generous amount of olive oil for about 30 seconds each side. Remove the prawns and set aside.
In the same pan, add 4 cloves of sliced garlic. Sauté until the garlic is almost golden brown and aromatic. Add 2 slices of chilli. Sauté for about a minute.
Add 2 tbsp of unsalted butter and the butter fizzle as it melts in the pan. Quickly add a few handfuls of finely chopped parsley and stir well. Season with salt until the sauce is salty enough like salt water.
Add 2 small ladles of stock or pasta water and shake the pan to let everything come together to form a butter sauce. Return the prawns to the pan and poach the prawns in the butter sauce for another 30 seconds each side. Remove prawns again.
Add the pasta and quickly use a pair of tongs to mix the spaghetti well with the sauce. If possible, toss to help the pasta absorb the sauce faster. Once the sauce has turned creamy and reduced, return the prawns for one last time to the pan.
Give one final toss to emulsify all the ingredients. Then twirl the pasta onto a plate. Place the prawns at the side and pour the garlic and butter sauce on top. Garnish with some micro greens or fresh parsley.
And that’s it, a beautifully cooked and plated aglio olio that will be ideal for the upcoming Valentine’s Day. As can be seen at the end of the video, the spaghetti is glossy, the strands are loose and not clumpy and there’s a creamy butter finish on each strand as well. That’s how good pasta should look like.
A special thanks to Chef Felix Chong for taking the time to collaborate on this video recipe and sharing his recipe and time.
For more, see the full YouTube video in 4K HDR here. Be sure to subscribe and leave a like and comment.
No comments:
Post a Comment