Beau the trawler man is now back and selling his fresh prawns to the public again. Make sure you arrive early to avoid missing out!
Once you get your delicious prawns why not try out our Prawn & Chilli Fettuccine recipe:
- 350g fettuccine pasta
- 3 tablespoons olive oil
- 600g medium raw Crystal Bay prawns, peeled and deveined, tail on
- 2 shallots, finely diced
- 1 clove garlic, crushed
- 1 fresh red chilli, finely chopped
- 1/2 cup white wine
- 2 tablespoons parsley, roughly chopped
- 4 medium vine ripened tomatoes, diced
- 1 tablespoon lemon juice
Bring a large pot of salted water to the boil. Add pasta and cook according to package directions.
While pasta is cooking, place 2 tablespoons of oil in a large fry pan with high sides over medium-high heat. Add prawns and cook for 2 minutes stirring often. Season with salt and pepper.
Add shallots, garlic and chilli to prawns and cook for a further 2 minutes.
Add white wine to the pan and simmer for 2 minutes.
When pasta is al dente, drain in a colander and add pasta to the prawns and toss gently to mix.
Add parsley, tomato and lemon juice to the pan with the pasta along with the remaining tablespoon of oil. Season to taste with salt and pepper and toss well to mix.
Using a two pronged carving fork, swirl a quarter of the pasta around the fork. Slide the pasta off the fork, letting it mound in the centre of the pasta bowl. Repeat with remaining pasta.
Spoon prawns and remaining sauce from the pan over and around each bowl of pasta and serve.