- 1 rib eye steak
- light soy sauce
- peanut oil for frying
- Half packet of linguine
- 300g shelled raw tiger prawns (keep the shells & heads)
- 1 tbsp coconut oil
- 100g kale, baby spinach, or any leftover greens
- thumb size piece of ginger
- 3 cloves of garlic
- 1 tsp chilli flakes
- 1/2 bunch basil leaves
- 1x 400ml can coconut milk or cream
- 2 limes
- chopped peanuts
Pre-heat your oven to 220C/425F/Gas Mark 7. Peel the prawns and place the shells and heads onto a baking tray to roast off for 8-10 minutes.
Heat a frying pan to a high heat. Rub steak with oil, season generously with just salt and pepper and cook to your liking. Rest on a plate until needed.
Cook linguine in salted boiling water for 7 mins, strain and keep until needed.
Roughly chop the garlic and ginger, heat a saucepan to medium heat and add the coconut oil, garlic, ginger and chilli flakes and cook off for 3-4 minutes without burning. To the saucepan add the roasted shells and heads scraping out any and all the juices from the baking tray. Add the coconut milk, bring to the boil and cook for 10 more minutes reducing by around a third and thickening the stock.
Into a liquidiser add the kale and any greens then strain the coconut stock and shells through a fine sieve into a liquidiser. Discard the shells and heads. Blend well to a vibrant green, smooth sauce. Squeeze in the juice of half a lime and check for seasoning.
Return the stock to a clean pan, add the prawns, bring to the boil and cook gently for 2-3 minutes or until the prawns are cooked.
Add the linguine to the sauce and mix well pulling with tongs to evenly coat the pasta.
Transfer your pasta to a bowl and serve steak next to pasta on a board. Arrange lime wedges next to the steak and sprinkle pasta with chopped peanuts and red chilli flakes.