Creamy Prawn Three Color Pasta

by Farouk Bin Othman (Rasa Warrior Episode 2)

Introduction

A comforting yet refined pasta dish that highlights the natural sweetness of fresh tiger prawns. Balanced with a rich, velvety cream sauce, aromatic herbs, and a bright citrus lift, this dish delivers depth, texture, and elegance suitable for both casual dining and refined presentation.

Method

The Pasta

  1. For green pasta dough; Blanched and refresh spinach in ice water. Blend and strain through cheesecloth. Drain and squeeze off all water content.
  2. Mix the spinach paste (chlorophyll) into the egg mixture and add in the remaining ingredients to form a green pasta dough. Let rest in chiller before rolling to a desired shape.
  3. For black pasta dough; mix charcoal powder to both flour and mix well.
  4. Add in the rest of ingredients and mix well to form the black pasta dough. Let rest in chiller before rolling to a desired shape.
  5. For yellow pasta dough; Boil saffron fibers in water and let water evaporate until dry. Cool down the pot and add in egg. Mix well.
  6. Add in the remaining ingredients to form yellow pasta dough. Let rest in chiller before rolling to a desired shape.
Component Ingredient Quantity
Green Pasta Dough
MFM Cap Ros Flour
95g
Haru Sakura Flour
15g
Whole Egg
1 no
Salt
3g
Olive Oil
20ml
Baby Spinach
60g
Black Pasta Dough
MFM Cap Ros Flour
95g
Haru Sakura Flour
15g
Whole Egg
1 no
Salt
3g
Olive Oil
20ml
Saffron fibers
1g
Yellow Pasta Dough
MFM Cap Ros Flour
95g
Haru Sakura Flour
15g
Whole Egg
1 no
Salt
3g
Olive Oil
20ml
Bamboo Charcoal powder
3g
Component Ingredient Quantity
Protein
Fresh Tiger Prawns (16/20)
500g
Sauce Base
Double/Cooking Cream
1 liter
Yellow Onion
1 no
Garlic
5 cloves
Butter
100g
Salt
10g
Crushed Black Pepper
10g
Parmesan Cheese (block)
100g
Thyme Leaves
8g
Dill Leaves
8g
Lemon
1 no

The Prawn Cream Sauce

  1. Clean and devein prawns; keep chilled until use.
  2. Finely chop onion and garlic.
  3. Heat corn oil in a pan; sauté onion until translucent.
  4. Add garlic and cook until fragrant.
  5. Add butter and chopped onion. Add in the prawn heads and saute until fragrant. Add in dill and thyme leaf, let it boil & simmer for 30 minutes.
  6. Strain and reduce until glaze.
  7. Gradually add cream while whisking to avoid lumps.
  8. Simmer gently until sauce thickens to desired consistency.
  9. Season with salt and crushed black pepper.
  10. Add more dill leaves; mix well.
  11. Grate parmesan cheese into sauce and allow to melt.
  12. Add prawns and cook until just done (do not overcook).

Finishing

Finish with fresh lemon juice & zest to balance richness. Season well with salt & crushed black pepper.

Toss with cooked pasta of choice until evenly coated.

Serve immediately while hot.