In a small bowl, combine garlic, shallot, ginger and oil.
In another small bowl, combine green capsicum, tomato, curry powder, allspice, chicken stock, Grand Marnier, soy sauce, brown sugar, cornflour and chilli paste. Cover and refrigerate both until ready to use.
Cook pasta according to packet instructions; drain.
Heat a large deep pan over high heat. When hot, add garlic-oil mixture. Cook until garlic begins to sizzle but has not browned.
Stir the tomato mixture, then pour into the pan. Bring to the boil and cook until it begins to thicken, about 3 minutes.
Stir in the prawns, and toss until they become pink, about 2 minutes. Immediately add the cooked pasta. Stir and toss until well combined and pasta is heated through. Taste and adjust seasonings, especially salt.
Transfer to a heated serving platter and sprinkle on the coriander. Serve.
Used different ingredients.
Oh wow...this mixes some sweet w/ a little heat! I left out the shallot -b/c I didn't have any- and I didn't have any allspice berries -I didn't even have ground allspice, so I put in a dash of cinnamon, nutmeg, cloves and black pepper (google's substitution for allspice). I used tri-coloured rotini, for extra colour. Ohhh wow...I'm glad we tried something we normally wouldn't have...it was incredible! Will post a photo - 29 Sep 2008
by Lynne C.
Made this for my husband and I on Valentines Day.He raved that it was Delicous after each Bite! It was an easy recipe to make and we both loved it! This will be a Recipe I will make Quite often,for guests as well as the two of us! - 29 Sep 2008
this was fantastic - just used whiskey and alittle orange rind instead of the grand marnier and added a little coconut cream at the end for that lttle bit of creaminess we like - any lover of prawns or any seafood should give this a go - 16 Jun 2010