Ingredients 500g Remano fettuccini 280g pack The Fishmonger garlic prawns 3 Ocean Rise anchovy fillets in oil, drained, chopped ¼ cup Precious Earth Chardonnay (optional) 50g Westacre parmesan cheese, grated Flat-leaf parsley leaves for garnish Salt and pepper to taste
Add the chorizo slices and cook, stirring occasionally... Reduce heat to medium-low. Defrost the prawns. Frozen Seafood available at your local Aldi store today.
Important Information.

Cut into thin slices. Quality products and unbeatable prices from the Grocer of the Year 2013 Award winner. Put the chorizo slices onto a baking tray along with the defrosted prawns. Method: Heat oil in a large, non-stick frying pan over medium-high heat. Cook prawns as per instruction on pack and set aside in mixing bowl. Place the mince, egg, bread crumbs, fish sauce, curry paste, parsley, chilli and spring onion in a bowl.

Put them all in the oven and bake for 15 minutes.

Add the butter that comes with the prawns to the pan and stir for 30 seconds until melted. Shape into 2cm meatballs and chill in the fridge for 15 minutes.

Mix well until combined. Heat oil in a frypan over medium-high heat. We’ve provided the details above for information purposes only, to enhance your experience of the Aldi website.

We’ve tried our best to make sure everything is accurate, but you should always read the label before consuming or using the product. Put the garlic bread slices on another baking tray.

Mix all salsa ingredients together then add cooked prawns. Pre-heat the oven to 200°C/Gas Mark 6. Top lettuce with salsa/prawn … Use a slotted spoon to transfer to a plate lined with absorbent paper. Reduce heat to low and add oil and garlic to the pan until aromatic. Divide lettuce evenly into 4 individual serving bowls.

Add the prawns and cook stirring occasionally until they curl and change colour. Add the chorizo and cook for 4-5 minutes until crisp, stirring occasionally. Slice the ends off the chorizo sausage and discard.


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