Iconic milk dumplings soaked in syrup.
Gulab Jamun
Recipe from ZeroH Team
Ingredients
- 1 brown onion, finely chopped
- 200 g fettuccine
- 2 cloves garlic, sliced or finely chopped
- 1 thumbsized piece of ginger, grated or finely chopped
- 125 ml white wine
- 500 g cherry tomatoes, halved
- 400 g king prawns, peeled and deveined
- 100 ml cream or creme fraiche
- 25 g parsley
- 1 lemon
- Olive oil, salt and pepper
Directions
Step 1:- Bring a large pot of salted water to a boil.
Step 2:- Heat a generous drizzle of olive oil in a large pan over a medium-high heat. Add the onion and a large pinch of salt. Cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
Step 3:- Add the fettuccine to the boiling water and cook for 1 minute less than the package instructions.
Step 4:- Meanwhile, add the garlic and ginger to the onions and cook, stirring, for 2 minutes. Pour in the wine and let it bubble until reduced by half. Add the cherry tomatoes and prawns, and cook until the prawns turn pink, 2 to 3 minutes. Stir in the cream and toss well to combine.
Step 5:- Using tongs, transfer the pasta directly into the pan with the sauce, adding a splash of pasta water as needed. Squeeze in the juice of half of a lemon, add most of the parsley, and season genersously with salt and pepper. Toss everything together.
Step 6:- Divide between bowls and top with black pepper and the remaining parsley. Slice the remaining lemon half into wedges and serve on the side.
