Iron Chef Shellie
 

Ebi to Dashi no Pasta (Prawn and Dashi Pasta)

The way to my heart? Prawns, pasta, and tomato. This version absolutely delivered, I loved the addition of hondashi to level up the umami.

This blog post is part of my special series to journal the Umai cookbook, from cover to cover :)

Cooking Umai – Cover to Cover

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Ebi to Dashi no Pasta (Prawn and Dashi Pasta)

When I’m feeling lazy but fancy, I’ll often make a version of this with frozen prawns and a handful of sad cherry tomatoes from the bottom of the bowl.

But THIS? This was the elevated version, made with tinned cherry tomatoes (I used my favourite from MUTTI) and a generous pinch of hondashi for that extra hit of umami. Safe to say, hondashi is now a staple in this dish… because I’ll be making it again and again and again.

Chapter: Easy Lunches
Page: 60
Ingredient Total: 14
Make it again? Yes! Yes! Yes!

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Ebi to Dashi no Pasta (Prawn and Dashi Pasta)

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Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)


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