Épice

Prawn and combava pasta

Our version of prawn pasta, a short creamy sauce spiced with Madagascar wild combava powder, added at the end of cooking.

  • Prep 15 min
  • Cooking 20 min
  • Total 35 min
  • Serves 4 servings
  • Difficulty Easy

This prawn pasta relies on a short cream sauce, given a lift by the flavour of combava. Our version is ready in under half an hour, with the pasta and sauce cooking almost at the same time.

The combava we offer is picked wild in Vangaindrano, in south-east Madagascar, then prepared as a powder. Added at the end of cooking, it flavours the cream without needing to grate a fresh zest.

Method

Preparation

  1. Cook the pasta in a large pan of salted boiling water, according to the time given on the pack.
  2. Meanwhile, slice the shallot and garlic. Heat the oil in a pan and sauté the shallot and garlic for 2 minutes.
  3. Add the prawns and sauté for 3 to 4 minutes, until they turn pink and opaque (less time if they are already cooked).
  4. Pour in the crème fraîche, bring to a simmer and let it reduce for 2 minutes.
  5. Add the combava powder, mix and let the sauce infuse over low heat for 1 minute.
  6. Drain the pasta, pour it into the pan with the prawn sauce and mix. Season with salt and pepper and serve immediately.
Chef's tip

The little extra that changes everything

Add the combava powder off the heat or over very low heat, right at the end of cooking: too much or too long a heat dulls its flavour. To tell combava apart from lime, see combava or lime. For another combava dish, see sea bass carpaccio with combava. Our products for this recipe: Madagascar wild combava powder (20 g)

Frequently asked questions

About this recipe

Can frozen prawns be used?
Yes, as long as they are properly thawed and drained before sautéing, to stop the sauce from becoming diluted.
Can the crème fraîche be replaced with coconut cream?
Yes, coconut cream gives a similar texture and pairs just as well with the combava.
Why add the combava right at the end of cooking?
Too much or too long a heat dulls its flavour, which comes through better added off the heat or over very low heat.
In the kitchen

Four moves with one bean

What to do with a whole bean, from the first cut to the sugar jar.

01 Split 30 s

Knife tip halfway through, one single pass along the whole length.

02 Scrape 1 min

Scrape both halves with a spoon. That black is the flavour.

03 Infuse 20 min

Seeds and bean into the hot milk, off the heat, covered.

Vanilla beans laid on a white plate
04 Reuse 1 week

Rinse the emptied bean, let it dry, then slip it into the sugar.

One bean serves twice
Exceptional ingredients

Our products for this recipe

Madagascar wild combava powder (20 g jar)
Wild Kaffir Lime Powder (20g) 5.0 (5) 9,00 €5,90 €
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