Ingredients

• 250g Prawns
• 60g Tomato Paste
• 50g Sriracha Paste
• 30g Soya Sauce
• 30g Fish Sauce
• 800ml Water
• 60g Unsalted Butter
• 6 Lime Leaves
• 150g Orzo
• 60g Sambal

For the Fresh Pasta:

• 300g 00 Flour
• 3 Eggs
• 3g Turmeric
• Sprigs Chervil
• Parsley Leaves
• Pinch Salt

Tools

• Mini Food Chopper
• Chef Size Creaming Beater
• Lasagne Roller

Method

1. Peel & slice prawns, remove heads and save the shells.
2. Place the prawn shells & heads along with Sriracha, fish sauce & soya sauce in the mini chopper and blend smooth.
3. Add the water and tomato paste together, then mix in the prawn head mixture.Pass the mix through a fine sieve.
4. Pour 700ml of the prawn stock into cooking chef XL at 110 degrees speed 2 add lime leaves & butter, bring to a boil, then add the orzo pasta cook for 5mins, then add the slice prawns 60g sambal and continue cooking for 2 more mins.
5. Remove ladle orzo into bowl, serve hot.

For the Fresh Pasta:

1. Whisk eggs, turmeric and pinch of salt together add to bowl.
2. Add flour and start to mix Using paddle attachment speed 2.
3. Mix until mixture forms crumbles then remove and knead by hand to form a dough.
4. Cling film and place in fridge to rest for 30mins before using.
5. Once rested remove from fridge roll out using a rolling pin then use  lasagne attachment starting at 0 working up to 5.
6. Then sprinkle with chervil & parsley, fold and pass through on number 6.
7. Then change to spaghetti attachment to cut.
8. Cook for 4mins in spicy prawn broth above or alternatively blanch in boiling salted water, refresh in ice water and keep until ready to use.