Recreate Rockpool Bar and Grill's spring indulgence, Spanner crab, roasted cherry tomato & spicy prawn oil with semolina noodles. Perfect for your next event.
- Semolina noodles
- 210g semolina flour, plus extra for dusting
- ½ teaspoon sea salt
- 2x 55g eggs
- 1 egg yolk
- 1 teaspoon extra virgin olive oil
- Spicy prawn oil
- 1 tablespoon shrimp paste
- 2 stalks lemongrass, roughly chopped
- 1 small knob of ginger
- 3 garlic cloves, roughly chopped
- 2 coriander roots, scraped and roughly chopped
- 2 French shallots, roughly chopped
- 6 wild green Thai chillies, roughly chopped
- 2 kaffir lime leaves
- 1 teaspoon sea salt
- 350ml olive oil
- 250g prawn shells
- Roasted cherry tomatoes
- 20 cherry tomatoes
- 2 tablespoons extra virgin olive oil
- seat salt & freshly ground black pepper
- To serve
- 240g picked spanner crab meat
- 80ml olive oil
- 200ml spicy prawn oil
- 60ml lemon juice
- 1 small handful flat-leaf parsley leaves, chiffonade
- sea salt and freshly ground black pepper
1 – Sift the flour and salt together into a large bowl and make a well in the centre.
Place the eggs, egg yolk and olive oil in a bowl and beat together with a fork. Pour into the flour well and, using a spoon, combine with the flour. Tip onto a floured surface and, using your hands, bring the dough together and knead for 5 minutes or until smooth and elastic. Form into a disc, wrap in plastic wrap and set aside for 30 minutes to rest.
2 – Using a rolling pin, roll the dough out to flatten slightly. Set the pasta machine on the widest setting and lightly dust the rollers with flour. Feed the dough through the machine. Reduce the settings one notch at a time and feed the dough through each setting. If the dough becomes sticky, lightly rub flour onto both sides of the pasta sheet. When you reach the second last setting , fold the pasta sheet into thirds (this is called a book fold) , then turn it 90 degrees and feed the dough through the machine, starting on the widest setting again and working through to the second-last setting. Repeat the book folding and rolling process twice more. On the final time, feed the pasta through twice on the second last setting.
3 – Using a sharp knife, cut the sheet into 25cm (10-inch) lengths. Attach the noodle-cutter attachment to the machine and the feed that pasta sheets through, one at a time, catching the noodles with your hand. Hang the noodles over a bar or rod or spread out flat, dusted with plenty of flour, over a large tray to dry.
Spicy prawn oil
1 – Preheat the oven to 180°C (350°F /Gas 4). Wrap the shrimp paste in aluminium foil and roast until fragrant. Be careful it doesn’t burn or it will be bitter. Unwrap and transfer it to a blender or food processor. Add the lemongrass, ginger, garlic, coriander root, shallot, chilli, lime leaves, salt and 200ml of the olive oil and blend to a fine paste.
2 – Heat the remaining olive oil in a saucepan over high heat. Add the prawn shells and cook until they become a rich red colour, crushing the prawn heads to extract the flavour. Add the paste, reduce the heat to medium-low and cook for about 30 minutes or until the rawness of the paste is cooked out. Pass through a coarse sieve, pushing the paste through with a wooden spoon. You will only need 200ml.
Roasted cherry tomatoes
1 – Preheat the oven to 200°C (400°F /Gas 6).
2 – Place the tomatoes on a baking tray, drizzle with the olive oil and season to taste with salt and pepper. Roast until the skins blister. Remove and discard the skins.
3 – Return the tomatoes to the oven and continue to roast for 15 minutes to release the juices and improve the flavour. Remove from the oven and check the seasoning.
1 – Bring a saucepan of salted water to the boil. Add the semolina noodles and cook until al dente. Drain.
2 – Meanwhile, heat the olive oil in a large frying pan over medium-high heat. Add the crabmeat and cook for 2-3 minutes or until translucent. Add the roasted tomatoes, 200ml of prawn oil and noodles toss lightly to coat. Add the lemon juice and parsley and season to taste with salt and pepper.