Broccoli 'Cream' Pasta with Prawn Balls
About the recipe
This recipe is a great one to share with your little one, and also a great way to keep up allergy exposure to shellfish. You can also just offer your little one the prawn balls - which are GF and EF so a great way to introduce prawns (shellfish) if you haven’t already.
Able to be frozen: no
Broccoli Cream Pasta with Prawn Balls
GF | EF | NF | RSF
- Steamer
- Blender
- Pasta Pot
- knife
- 225g broccoli florets (roughly one head)
- 1/2 avocado
- 30g shallot - using only the green part
- 5 anchovies + 1 tsp anchovy oil (anchovies preserved in olive oil) 20g parmesan
- 1 cup + 1/4 hot steaming water from the broccoli
- 250g pasta of choice*
Prawn Balls Ingredients
- 250g prawns
- 20g spring onion - whites only
- 1 tbsp tapioca
- 1 tsp lemon juice
- Zest of 1/2 lemon
- 1 tsp cooking oil/fat of choice
-
Slice the florets from the broccoli stem, rinse and place into a steamer to steam until just soft
-
Add the steamed broccoli to a blender with the avocado, diced shallots, anchovies and anchovy oil, parmesan and the hot steaming liquid.
-
Blend until smooth. Season with salt to taste if serving for older children and adults
-
Cook pasta in boiling water to serve
To make the prawn balls
-
If using frozen prawns, soak them in water for 15 minutes to defrost
-
Smash the prawns with the back of a knife, then finely chop and add them to a small bowl
-
Finely dice the white of the shallot, adding to the prawns with the tapioca flour, lemon juice and lemon zest and mix well
-
Preheat a frying pan over a medium heat, adding in the cooking oil/fat
-
Once the pan is hot, roll the mixture into rough balls in your hand before frying for roughly 3 minutes, until cooked within
Notes
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