serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Chicken or Fish?
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- Salt
- 375 g fusilli pasta
- 5 tbsp olive oil
- ½ tsp ground white pepper
- 1 tsp chilli flakes
- 200 g chicken hearts, trimmed, finely chopped
- 150 g banana prawn meat, roughly chopped
- ⅓ small bunch flat-leaf parsley, finely chopped
- 1 lemon, juiced
- 4 garlic cloves, finely chopped
Instructions
- Bring a large saucepan of salted water to the boil. Cook the pasta according to the package directions, then drain and return to the saucepan.
- While the pasta is cooking, heat the olive oil in a large frying pan over medium heat. Add the ground white pepper and chilli flakes and stir until very lightly toasted. Add the chicken hearts and prawns and cook, stirring until the chicken hearts are coloured and the prawns are cooked through.
- Stir through the parsley and a generous squeeze of lemon juice, then increase the heat to high until warmed through. Remove from the heat, and while hot stir through the garlic. This will allow the residual heat from the pan to gently cook the garlic.
- Pour the prawn and chicken heart mixture over the pasta and toss well to combine. Season to taste and add a little more salt, or lemon juice to your liking.
- Divide the midnight pasta between bowls and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Chicken or Fish?
