Creamy Coconut Seafood Pasta

(recipe from a cookbook and change it for my taste)

Serves 4

Ingredients:

• 400 gr / 14 oz egg tagliatelle(I used spaghetti)
• 1 tsp sunflower oil
• 1 tsp sesame oil
• 4 spring onions, trimmed and sliced diagonally
• 1 garlic clove, peeled and crushed
• 1 red chili, deseeded and finely chopped
• 2. 5 cm / 1 inch piece fresh root ginger, peeled and grated
• 150 ml / 1/4 pint coconut milk
• 100 ml / 3 1/2 fl oz double cream
• 225 gr / 8 oz cooked peeled tiger prawns(I used uncooked)
• 185 gr / 6 1/2 oz fresh white crab (I used lobster)
• salt and pepper

To garnish:

• spring onion
• 2 tbsp freshly chopped coriander
• smoked salmon(optional)

Step One

 Bring a large pan of lightly salted water to a rolling boil. Add  the pasta and cook according to the packet instructions, or until "al dente".

Step Two

 Meanwhile, heat the sunflower and sesame oils together in a saucepan. Add the spring onions,, garlic, ginger, chili, prawns(if you use uncooked prawns add them as well) and cook for 3-4 minutes, or until soften.

Step Three

 Blend the coconut milk and cream together in a jug. Add the prawns and crab meat to the pan and stir over a low heat for a few seconds. to heat trough. Gradually pour in the coconut cream, stirring all the time.

Step Four

 Stir the chopped coriander into the seafood sauce and season to taste with salt and pepper. Continue heating the sauce gently until piping hot, but do not allow to boil.

Step Five

 Drain the pasta thoroughly and return to the pan.Add the seafood sauce and gently toss together to coat the pasta.Tip into a warmed serving dish or spoon on to individual plates. Serve immediately, garnished with fresh coriander, spring onion and salmon (if used).

Poftă Bună!!!

HELPFUL HINT:

How to make your own coconut milk:

Put 125 gr/ 4 oz desiccated coconut into a food processor or blender with 225 ml /8 fl oz boiling water and process for 30 seconds. Leave to cool for 5 minutes , then tip into a sieve lined with muslin over a bowl. Allow to drain for a few minutes, then squeeze out as much liquid as possible. Discard the remaining coconut.