100 g squid ink pasta
Pinch of salt
Oil for drizzling
30 ml olive oil
2 cloves garlic, crushed
5 ml freshly grated ginger
200 g shrimp with tails still attached
Juice of ¼ lemon
Sea salt and freshly ground black pepper
125 ml thick mayonnaise
20 ml sriracha sauce
15 ml lemon juice
15 ml tomato sauce
4 cos lettuce leaves, roughly torn
1 avocado, sliced
Cook the pasta for 12 minutes in a large saucepan in enough boiling salted water or according to package instruction until the pasta is al dente. Drain off the water and drizzle the pasta with oil and allow to cool down.
To make the shrimp: In a large saucepan, heat the oil and sauté the garlic and ginger for a minute. Add the shrimp and cook for 2 minutes until just cooked. Remove the pan from the heat and let the residual heat continue cooking the shrimp.
Drizzle the shrimp with lemon juice and season with sea salt and pepper to taste.
Mix the mayonnaise with the sriracha sauce, lemon juice and tomato sauce. Season.
To serve: Arrange equal amounts of the pasta in cocktail glasses. Top with lettuce, slices of avo, cooked shrimp and a dollop of the sriracha mayonnaise.
Use prawns instead of shrimp. In South Africa, shrimp refers to ‘smaller sized prawns’, whereas in other countries, like the US, shrimp is a general name for prawns.