HOT TODDY
Bird’s Eye Chilli Sauce

RRP: FROM $8.00

Sarah Todd, Australia’s sweetheart chef has partnered with her brother to create “Hot Toddy” – a range of spicy sauces to go with any meal. She shares her delicious recipe just perfect for spring!

A few drops of this spicy little sauce brings a hot heap of fun. Or is that a fun heap of heat?

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Chilli Prawn Pasta with Rocket Salad

Indulge in a culinary delight with Sarah’s gluten-free chilli prawn pasta paired perfectly with a refreshing rocket salad. Succulent prawns are sautéed to perfection in a spicy chilli sauce, creating a harmonious balance of heat and flavour. Tossed with gluten-free pasta, every bite is a symphony of taste and texture. Accompanied by a vibrant rocket salad tossed in a zesty dressing, this dish is a celebration of fresh ingredients and bold flavours. Whether you’re gluten intolerant or simply craving a satisfying meal, this combination is sure to tantalise your taste buds and leave you craving for more! 

ingredients

  • 200 grams gluten-free spaghetti
  • 400 grams prawns, peeled and deveined
  • 250 grams cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1 teaspoon Birds Eye Chilli Sauce sauce
  • Juice and zest of 1 lemon, plus extra for serving
  • 3 tablespoons olive oil
  • A handful of fresh basil leaves, torn
  • Salt and pepper to taste
  • 1 tablespoon butter
  • Grated Parmesan cheese for serving (optional)

Method

  1. Cook the gluten-free spaghetti according to package instructions until al dente. Drain, reserving a cup of pasta water, and set aside.
  2. In a large pan, heat two tablespoons of olive oil. Cook the prawns with salt and pepper until they are pink and opaque, about 2-3 minutes per side. Remove and set aside.
  3. In the same pan, add the remaining olive oil, garlic, and Hot Toddy Birds Eye Chilli. Sauté for a minute.
  4. Add the cherry tomatoes and cook until they soften, about 5 minutes.
  5. Add the cooked spaghetti to the pan, tossing well and adding a splash of pasta water if needed.
  6. Return the prawns to the pan, add lemon juice and zest, and toss gently.
  7. Remove from heat. Stir in the butter until it melts and coats the pasta.
  8. Season with additional lemon juice, salt, and pepper.
  9. Serve garnished with fresh basil and grated Parmesan if desired.
  10. This final touch of butter adds a luxurious texture to the spaghetti. At the same time, the extra squeeze of lemon brightens up the overall flavour profile, making this dish a true celebration of summer flavours. Enjoy your culinary creation!