Typhoon shelter prawn linguine

Typhoon shelter crab is a Hong Kong dish originating from the '60s, created on fishing boats in typhoon shelters where fishing communities would prepare crab and prawn dishes seasoned with garlic, chilli and black beans.

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 500 g linguine
• 4 tbsp (80 ml) olive oil
• 10 garlic cloves, thinly sliced
• 2 bird’s eye chillies, thinly sliced
• 2 tsp salted black beans
• A pinch sugar
• 2 spring onions, thinly sliced, whites and greens separated
• 300 g large green prawn meat
• 1 tsp finely shredded flat-leaf parsley, to serve

Instructions

1. Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the package directions, checking about 2 minutes before the printed time recommended on the packet. Reserve 1 cup pasta water, then drain.
2. While the pasta is cooking, heat a large frying pan over medium heat, then add the oil. Add the garlic and fry until lightly browned. Add the chilli, black beans, sugar and the white part of the spring onions. Fry for 1-2 minutes, or until the spring onion softens.
3. Add the prawns to the pan and cook for 1-2 minutes, then add the drained pasta and ½ cup pasta water. Toss well to combine (add extra pasta water if needed), then toss the remaining spring onion greens and parsley through the pasta.
4. Transfer the typhoon shelter prawn linguine to a large serving plate and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.