BAY PRAWN CAPELLINI (Serves One)  

INGREDIENTS
160g capellini pasta, cooked till al dente
5 large tiger prawns, cleaned
200ml prawn stock
1 clove of garlic, sliced
1 small chilli padi, whole
1 small handful of fresh basil, julienne
5ml herb oil
Salt and pepper to taste

GARNISH
5g Pecorino cheese, shaved
5g braised baby leeks

METHOD
1. In a heated pan, add in the herb oil. Add in the sliced garlic along with the chili padi. Sautee till fragrant.
2. Add in the prawns, followed by the prawn stock. Season well with salt and pepper.
3. Toss in the cooked pasta along with fresh basil and mix well. Dish up onto the serving plate.
4. Garnish with braised baby leeks, shaved Pecorino cheese and drizzle with more herb oil if desired.

Recipe courtesy of Barrack, 8D Dempsey Road (Tel: 6475-7787)

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