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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Gently fry the prawn shells in olive oil until deep golden, crushing the heads to release their flavour.
Stir in the tomato paste and let everything infuse over very low heat for 15–20 minutes.
Strain and reserve the prawn oil.
Sauté the garlic, parsley stalks and chilli paste in the prawn oil until fragrant and lightly golden.
Add the dry spaghetti and gradually pour in hot water, one ladle at a time, until the pasta is almost al dente.
Add the prawns, parsley and salt. Toss until the sauce becomes glossy and coats the pasta.
Top with crispy panko prawns.
Finish with fresh parsley and lemon zest.
Season prawns with paprika or chilli powder, salt & pepper, coat in flour, egg white and panko, then fry at 180°C for 2–4 minutes.
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Use 2–3 tbsp prawn oil for the pasta.
Infuse the prawn oil for 15–20 minutes over very low heat.
Can I use store-bought prawn oil?
Yes, but homemade prawn oil adds a richer flavor.
What can I substitute for red chilli paste?
You can use red pepper flakes or fresh chilli.
How do I know when the pasta is al dente?
The pasta should be firm to the bite but not hard.
Can I make the prawn oil in advance?
Yes, you can make it a day ahead and store it in the fridge.
What if I don't have panko?
You can use regular breadcrumbs as a substitute.
