How to Cook Spicy Chocolate Seafood Pasta

A Wok Around Asia Recipe Courtesy of Symphony By Chef Jo

Masterchef Malaysia judge Chef Jo’s restaurant, Symphony by Chef Jo in Kuala Lumpur’s DC Mall, serves what he describes as “eclectic cuisine” –  he draws inspiration from food and flavours from around the world to produce a menu with intriguing-sounding items like Spicy Chocolate Seafood Pasta.

As someone who thinks chocolate belongs in the category called sweets and desserts, I have to confess I was skeptical when I heard about this dish. I’m happy to report that it tastes pretty damn delicious, and even happier still that Chef Jo was willing to part with the recipe.

As with all Wok Around Asia recipes, I’ve kept the original ingredients, measurements and method largely unaltered.

Spicy Chocolate Seafood Pasta

INGREDIENTS:

35gm gochujang paste
100gm dark chocolate coin / chips
100gm tiger prawns
100gm scallops
50gm baby octopus
100gm asari clam
100gm chilean mussels
1 tsp chopped garlic
2 TBSPs olive oil
1 TBSP unsalted butter
85gm pappardelle,or pasta of your choice

METHOD:

    1. Boil the pasta in boiling salted water. 7 minutes is best for an ‘al-dente’ texture. Keep aside for later use.
    2. For the sauce, start by heating the butter then sauté the chopped garlic until fragrant.
    3. Add in the seafood and sauté.
    4. Add the remaining ingredients – chocolate coins & gochujang paste. Cook for 30 secs or until the chocolates have fully melted. You may season with some salt.
    5. Toss the blanched pasta in. Stir in the butter, then transfer onto serving plate.
    6. Sprinkle with chocolate powder and top with salmon roe ‘ikura’.

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