Prawn lasagne with habanero oil - Penguin Books Australia

Ingredients

• 250g fresh lasagne sheets
• 130g double cream, plus 2 tablespoons to serve
• 100g Parmesan, finely grated
• 10g fresh chives, finely chopped
• 6 tablespoons olive oil
• ½ onion, finely chopped
• 5 cloves of garlic, finely grated/crushed
• 200g sweet, ripe cherry tomatoes, such as Datterini, finely chopped
• 1 teaspoon fine salt
• 500g raw peeled king prawns, very finely chopped to mince consistency (about 1kg if you’re starting with shell-on prawns –use the shells to make a stock)
• 1 dried habanero chilli (or chilli flakes if you prefer less heat)
• 80g tomato purée/paste
• 2 teaspoons white miso paste
• about 50 twists of freshly ground black pepper
• 100g white wine
• 500g fish, shellfish or chicken stock (unsalted liquid stock, not cubes)
• 120g olive oil
• 2 teaspoons tomato purée/paste
• ½ teaspoon chipotle flakes
• 1 dried habanero chilli, seeds discarded, finely chopped (use less habanero or a pinch of regular chilli flakes if you prefer)
• ½ teaspoon sweet paprika
• ¼ teaspoon fine salt