‘Big’ Sam Young’s rich and buttery prawn pasta you can make at home

Fresh prawns are tossed through a rich, buttery sauce in an award-winning chef’s restaurant-quality pasta that can be recreated at home.

“Big” Sam Young , the head chef and owner of Sydney restaurants S’more and Young’s Palace, combines homemade prawn stock, XO sauce, soy and butter to create the deeply flavourful dish.

Young, who was recently named Restaurant Personality of the Year at the 2026 Gourmet Traveller Restaurant Awards , joined The Morning Show on Wednesday to reveal his recipe and the secret to perfectly cooked prawn pasta.

2. Saute onion, celery, carrot and garlic until soft. Add prawn heads and shells, turn up to high heat

3. Stir fry until shells turn bright orange and juices release. Deglaze with white wine.

6. Bring to a boil, then simmer on low for 30-40 minutes. Strain through a fine mesh sieve. Makes approx 500-600ml

2. Place prawn stock, soy, XO and butter in a saucepan and bring to boil and let butter emulsify.

5. Add cooked pasta to prawn stock pan and add sauteed prawn, shallot and coriander