Sea Spaghetti with Prawns Coconut and Lime is quite simple. In fact extremely simple to whip together and so simply tasty!
Before I talk about this delicious Prawn, Lime and Coconut soup with Sea Spaghetti, I should show you a couple of the other things I have hanging around this month.
Check out this Beetroot powder, I love it and have used it now in a number of recipes, I keep a packet in the freezer. It’s actually freeze dried powder and each 10 gm serve is equivalent to 2.5 beetroots. You can add it to smoothies, icings, soups, dressings, risottos or anything else you might like to dream up. I’m told it’s good for you so I am feeling virtuous.
And what about these “hundreds and thousands” shortbreads . I’ve been making things with chia seeds. A packet of chia seeds and a packet of beetroot powder while a little expensive have gone a long long way. These shortbread almost made us feel like we were eating for our own good!
This next item is the one I wanted to show you. It’s seaweed well, sea spaghetti. It’s most often found in the deep and often rough coastal waters of the Mediterranean. Sea Spaghetti grows in long, brown ribbons, and has quite a strong shellfish taste. Once soaked it can be used as a pasta or a noodle substitute or in salads. It goes well with mayonnaise and it’s a great vegetable tossed in olive oil or butter and works with other vegetables like mushrooms or greens. It’s quite special, rich in fibre and minerals, it has a high iron content and tastes a little like cuttlefish in texture and flavour. I’ve decided to use it as noodles in my Prawn, Lime and Coconut broth.
This is the way it looks when it comes dried and packaged. Simply soak it for a little while before using it just like noodles. There’s no carbs!!. Just amazing nutrients. I wanted to pair it with seafood but you could use as a base for salad or stir-frys, its up to you.
Sea Spaghetti with Prawns Coconut and Lime- In My Kitchen
- 20 gm sea spaghetti soaked for 2 hours.
- 500 gm prawns peeled ( 500 gm before peeling)
- 100 gm onion diced
- 2 cloves garlic crushed
- 40 ml oil
- 1 bunch coriander leaves, only the washed stalks and roots and a few leaves- set the other aside
- 2 cm ginger piece of peeled grated
- 1 whole zest lime, finely grated
- 60 ml lime juice 3 Tablespoons
- 40 ml fish sauce 2 Tablespoons
- 375 ml chicken stock 1 1/2 cup
- 250 ml coconut cream 1 cup
- 100 gm snow peas
- 1/4 teaspoon salt
- 1 whole chilli chopped, optional
- Roughly chop the onion and garlic and put them along with the ginger, lime zest, coriander and oil into a food processor and make a rough paste.
- Put the paste into a large bottomed pot and cook over a medium heat till fragrant and softened.Don't allow it to stick or burn
- Add the stock and coconut cream. Bring up to a simmer and start to season. Add the fsh sauce and lime juice and taste for salt. If it needs salt add a little. Stir in the Prawns and snowpeas and as they just start to turn pink add the seaweed to warm through. Don't cook too much
- stest for seasoning. It may need more salt or lime juice,
- Serve with Chilli and corriander leaves
I received Sea Spaghetti to try from The Essential Ingredient. You can buy Sea Spaghetti online or at their stores for $13.50.
I’m teaming up as usual, with Celia from www.figjamandlimecordial.com for a link up to all of the busy kitchens around the globe. If you’d like to see what others have been up to just follow the link. (THIS LINK IS NO LONGER ACTIVE)