Shell and de-vein the prawns. Season the
prawns with the dry sherry, salt and pepper to taste. Allow to marinate
for 10-15 minutes.
In a frying pan over medium high
heat, put 1 tablespoon oil and 1 tablespoon butter. Stir fry the prawns
until just cooked. Remove from pan and place over kitchen paper to drain
surplus oil and butter. Cut into bite size portions or leave as is to
your preference.
In a pot large enough for the fettucine to boil freely,
boil sufficient water to cook the pasta over high heat. Add 1 teaspoon
of salt. Wait until the water is bubbling freely, then add the fettucine
and cook until al dente (just soft but slightly hard or according to
instructions on the packet).
Whilst the fettucine is cooking, beat the eggs, freshly
grated parmesan cheese and the fresh cream in a large bowl.
Drain the fettucine pasta when cooked. Put the pasta
back in the pot, add a splash of virgin olive oil and mix gently. Beat
up the egg, freshly grated parmesan and cream mixture once more
and add to the pasta in the pot. Gently mix together. Stir in the prawns
and mix gently. Place pot over low
to medium heat. Allow to cook over low heat and gently stir mix the
pasta with the egg, cream, parmesan cheese and prawn mixture. Gently stir mix constantly without
crushing the pasta. Be careful not to overcook the pasta and sauce.
Allow to cook only until the egg mixture is just done.
Serve onto a warm serving dish and sprinkle with some more freshly
grated parmesan cheese. Season with black pepper and serve immediately.
Enjoy with a green salad or steamed asparagus seasoned with with oil, vinegar and freshly
sliced onions.
Options: You can substitute the prawns with other sea
foods cut into bite size portions. As usual, do not overcook as this
would toughen sea foods such as calamari, pipis or octopus.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
Information contained in this homepage is given as supplied and in
good faith. No responsibility is taken for any losses or misgivings
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are very dependent upon cooking skills and as such, we cannot guarantee perfect
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