Submitted by: View from the Bay viewer Caron Theis from Ukiah
- 2 bottle of clam juice
- 2 cubes butter
- ½ bottle white wine
- 5-6 scallions minced
- 1-3 lbs of cleaned and deveined prawns
- Fresh tomatoes, diced
- 1 small can sliced olives
- Fresh horseradish
- Black pepper
- White pepper
- Pinch of fresh tarragon
- 5 cloves garlic
- Seasonalle (Optional)
- A bunch of Fresh basil
- Parmesan or asiago cheese, shredded
- Put pasta water on to boil. In the meantime, sauté the scallions in butter, till they begin to cook through a bit. Add the clam juice and white wine, reduce by half.
- While the scallion mixture is reducing, water should be boiling. Add the pasta, and cook till al dente, or to taste.
- Once the mixture is reduced by half, add the prawns and cook till pink. Then add fresh horseradish, black and white pepper, basil, "Seasonalle," tarragon, garlic.
- Add the drained pasta, mix all together. Top with diced tomatoes and cheese and olives.
By Chef Khai from Ana Mandara
- Oil for sautee (1 Tbsp.)
- coconut milk (2 oz)
- clam juice (1 cup)
- tomato (3 fresh tomato, puree)
- shallots (1 wh. shallot, chop sm. 2 cups)
- scallion (2 pieces, cut and dice)
- garlic (1.5 tsp, chop small)
- curry (1 tsp)
- shrimp (8 oz. approximately 15-20 shrimp)
- white fish or salmon (8 oz)
- Chinese style noodles (16 oz or 1 lb)
- basil (10 leaves, chiffonade)
- Salt (1 teaspoons)
- Pepper (1/4 tablespoon)
- Start out by filling a pot of water for the Chinese Style noodles. Separate noodles from the packet. Boil water; add 1 tablespoon of salt and 1teaspoon of oil.
- In a skillet, add 2 tablespoons of oil into a frying pan and sauté. Add shallots and garlic. Then add the tomato sauce and clam juice. Add 2 teaspoon of curry powder and 1 tablespoon of coconut milk.
- Add ¼ tablespoon of black pepper and one teaspoon of salt. You should cook this until it is reduced to more than half. Add 2 tablespoons of coconut milk and stir.
- Once this is done, begin to cook the noodles (when you are done, the noodles should be a little al dente). Toss noodles and strain. Fill a bowl with cold water, mix in with noodles but not so the noodles are completely submerged. Dry out the noodles by straining.
- Return to frying pan and reduce sauce to ½. Add shrimp, and fish. Cook until done (approximately 4-5 minutes). Turn over the fish and shrimp periodically while stirring. Add scallions and basil. Turn off heat.
- Place noodles on a plate (1/3 pack = 1 order). Add fish and shrimp to pasta. Top with basil.
- This particular recipe is enough for 2 people and in addition, 6 oz of noodles per serving is equal to twelve ounces of noodles.
About Chef Khai Duong:
Widely regarded as one of the world's leading Asian Chefs, Chef Khai received the 2007 California Culinary Academy Educational Foundation's Chef Star of Fame award and has been featured in countless F&B and lifestyle publications around the world including Gourmet Magazine, Bon Appetit, InStyle Magazine and The San Francisco Chronicle.
Graduating first in his class at the prestigious Le Cordon Bleu Academie Culinaire de Paris, Chef Khai has dazzled diners at Le Bernardin (New York), Boca Raton Resort Hotel (Mobil 5 star/5 diamond) and Le Colonial in Beverly Hills.
891 Beach Street at Polk Street
San Francisco, CA 94109
Phone: (415) 771-6800