BALMAIN BUG TORTELLINI WITH CURRY CREAM

INGREDIENTS

• 10 cooked Balmain bugs
• 1 quantity of plain pasta dough

CURRY CREAM

• 30g butter
• 3 teaspoons curry powder
• 2 green shallots, chopped
• 1/2 teaspoon ground cumin
• 1 small fresh red chili, chopped
• 2 x 150g cans of coconut milk
• 1/4 cup water

BALMAIN BUG TORTELLINI WITH CURRY CREAM METHOD:

Place Balmain bugs, back down, on the board, and cut tails from the body using a sharp knife. Cut through tail lengthways, remove veins; remove tail meat, and chop meat finely. Roll pasta dough until 2mm thick, and cut 5cm rounds from the dough.

Cut rounds in half, top each half with a piece of Balmain bug meat, and brush edges lightly with water. Fold rounds in half, and press edges together.

Just before serving, In a large saucepan of boiling water, cook tortellini for 3 minutes, uncovered, until tender; drain. Combine tortellini and hot curry cream in a bowl.

Curry Cream: Heat butter in a pan, add curry powder, shallots, cumin, and chili, and cook, stirring, for 1 minute. Stir occasionally and cook until sauce thickens slightly about 5 minutes. Stir in coconut milk and water.

Serves 4.

Note: Tortellini and curry cream can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Uncooked tortellini are suitable.

Microwave: Not suitable

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