I had a similar dish in a restaurant on Lygon Street in Melbourne, so I thought that I would do my own version


  • 6 - 8 King or Tiger prawns per person

  • Bunch of dill

  • Linguni or thin spaghetti

  • 1 fresh truss tomato per person

  • Capers - at least a teaspoon per person

  • 1/2 onion per person

  • garlic (I use 3 cloves for 4 people)

  • Red chili (I use 1 for 3 people)

  • Galliano

  • Tbs Olive oil

  • Salt & pepper


  • 1.

    Peel prawns, remove the heads and de-vein (can leave tails if you like)

  • 2.

    Finely chop onion

  • 3.

    Coarsely chop tomato

  • 4.

    Finely chop garlic & chilli

  • 5.

    Roughly chop dill

  • 6.

    Put pasta on to boil

  • 7.

    Heat oil in pan

  • 8.

    Fry onion, garlic and chillis.

  • 9.

    When soft add the tomatos and capers

  • 10.

    After about 5 mins add the prawns

  • 11.

    Cook for about 5 minutes and then pour in a good dash of Galliano (a generous, big splosh). (If you are worried about the dish flaming then you can soak all of the ingredients in the Galliano before cooking).

  • 12.

    Drain the pasta and mix it into the pan

  • 13.

    Throw in the fresh dill

  • 14.

    And serve

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