200grams Prawns deveined

2 tsp Crushed garlic

60g cream cheese 150g

Lemon Zest (pinch)

1 Egg

1 jar roast capsicum - 120-130 grams

1 punnet cherry tomatoes - 250grams

2 tsp Capers

1-3 Anchovies

1 Tbls Sugar

1 tsp Smoked Paprika

1 cup white wine

1-3 tsp Chilli oil (to taste)

2 Tbls Lemon juice

For pasta see pasta recipey or use wonton skins

This one came to me literally in a dream. I woke up and wrote the bones of the recipe down before I forgot, and then tried it out the next night for dinner. I’m especially proud of how the richness of the prawns plays against the spicy umami of the sauce. I’ve used parsley to garnish, but just for effect, as the capers do the same sort of job of adding a pop of colour.

  1. Start cooking the prawns with garlic and butter over low heat, set aside to cool

  2. In a blender or using a hand mixer, blend the tomatoes, anchovies, capsicum, and sugar, then blend until smooth and liquid

  3. Simmer the sauce on low heat, adding white wine

  4. Once cooled, blend together prawns, cheese, and lemon zest, then pipe into pasta or onto wonton skins

  5. Cook the tortellini to al dente and finish in the sauce, adding pasta water if required

  6. Finish the sauce with paprika, chilli oil, and capers, stirring through

  7. Serve hot, careful not to overcook prawns

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