Good Luck Pasta

good-luck-pasta

There are some ingredients that are considered auspicious in Chinese culture and used mostly during the Chinese New Year. The auspicious symbolism of these foods is based on their pronunciations or appearance. The preparation, and the way it is served and eaten matters a lot too. I have used black moss (wealth), prawns (liveliness), shitake mushrooms (longevity, great opportunities) and leeks (lots of money) in this pasta dish. Cheers to a happy and prosperous Lunar Chinese New Year.

Preparation time: 25 minutes

Cooking time:   20 minutes

Serves:   3

300 g angel hair pasta (capellini)

2 tablespoons Q.B.B. Pure Ghee

200 g medium prawns, peeled and deveined

2 cloves garlic, minced

150 g Chinese leeks, sliced

100 g fresh Shitake mushrooms, sliced

2 tablespoons Chinese rice wine

2 tablespoons soaked black moss

3 tablespoons soy sauce

300 ml milk

2 tablespoons Q.B.B. Pure Ghee

40 g chopped spring onion

100 g grated Parmesan cheese

Salt and pepper

METHOD

  1. Boil pasta according to directions on packaging, drain and keep aside. Reserve 250 ml of the pasta water.
  2. Heat Q.B.B. Pure Ghee in a wok and stir fry the prawns on high heat until is cooked. Remove from the wok and keep aside.
  3. Into the Q.B.B. Pure Ghee that is remaining in the wok, add in the minced garlic and leeks and sauté for 1 minute.
  4. Add in the mushrooms and sauté briefly.
  5. Add in rice wine, pasta water and the black moss and deglaze the pan. Cook the mushrooms for about 2 minutes.
  6. Add in the boiled pasta, soy sauce, milk and 1 tablespoon Q.B.B. Pure Ghee. Toss well till the ghee is melted. Adjust salt and pepper.
  7. Add in the cooked prawns, chopped spring onions and Parmesan cheese. Toss to mix well.
  8. Serve immediately.

 

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