Pasta – Fabulous Gourmet Recipes



  • 1 pkt (375grams) Plain Linguini
  • 200g green King Prawns pealed and chopped
  • 80g bean shoots
  • 1 bunch Coriander. Leaves and roots, roughly chopped
  • 1 bunch Basil, roughly chopped
  • 50g peanuts, roughly chopped
  • 1 tbsp grated ginger
  • 2 Kaffir lime leaves finely sliced
  • 4tbsp seafood curry paste
  • 3 free range eggs
  • 150g rice flour
  • Vegetable Oil for deep frying


Cook Plain Linguine in salted, boiling water until al dente, then drain. Place linguine in a large mixing bowl. Add prawns, bean shoots, coriander, basil, peanuts, ginger, lime leaves, curry paste and eggs.

Mix well using hands. Add rice flour in three stages, mixing thoroughly each time before adding more flour. Heat oil in deep saucepan to 160 degrees. Form mixture into small balls and deep fry in batches of 6. Gently rotate balls while they are frying. When golden brown and cooked through, drain on absorbent paper. Garnish with coriander leaves and serve with roasted chilli jam as an entrée or as an hor'deurve served with tooth picks and roasted chilli jam dipping sauce.

Note: To add more character to the Thai Prawn Balls you could substitute the plain linguine with Hot Chilli Linguine.


  • 200 grams chicken fillet
  • 2 t Tandoori paste Marinade
  • 2 t Shallots
  • 1 Garlic clove
  • T t fresh chilli (optional)
  • C cup fresh cream
  • 200 g Coriander Tagliatelle
  • Olive Oil


Blanch paste (10 minutes in boiling water).

Refresh under cold water.

Slice the chicken into thin strips. Marinate in Tandoori
Saute in hot Olive Oil then place into bowl.

Put aside Boil water (salted optional) and cook Coriander Tagliatelle for 8 minutes or until al dente.

Heat a clean fry pan – Saute shallots, garlic & fresh chilli.

Add cream cooked pasta and chicken to the fry pan

Reduce and then serve.

Serves 2


  • 100 g Scallops
  • 150 g of Seafood (mixed)
  • 30 G Snow Peas
  • 30 g English Spinach
  • 1 Lime
  • 1 Garlic Clove
  • 1 t Coriander
  • Spanish Spanish onion Chopped finely
  • S Soy Sauce
  • 50 g Butter
  • 200 g Hot Chilli Linguine


Cook Bellata Gold Chilli Linguine pasta in boiling water (salted optional) for 8 minutes or until al dente.

Refresh under cold water.

Using a Frypan or Wok – Saute spanish onion and garlic.

Add scallops and seafood. Add butter, lime juice and Soya Sauce.
Add snow peas, English spinach and coriander.

Place the Hot Chilli Linguine into the ingredients and stir through.

Cook for 2 minutes then serve.

Serves 2