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Ingredients
- Serves 2 people
200 g dried spaghetti
4 salted egg yolks (steamed)
10 to 12 prawns (peeled and deveined)
2 tbsp butter
¼ cup curry leaves
60 ml whipping cream
1 clove garlic (finely chopped)
1 chilli padi (bird’s eye chilli) - sliced
1 tbsp sugar
2 tbsp olive oil (substitute with vegetable oil)
4 L water
salt
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Salted Egg Butter Prawn Pasta
Let's be honest, not all fusion dishes work. Most go overboard, with flavors that clash rather than complement. Our Salted Egg Butter Prawn Pasta goes overboard in all the right ways, creating the perfect fusion of East meets West. Silky, buttery pasta with Asian salted egg flavors, with a sweet garlic and curry undertone. One warning, regular pasta seems a lot more boring after you make this easy to prepare dish.
- Easy
- 10 min
- 20 min
- 15 min
- 4 steps
- 12 Ingredients
- Easy
- 4 steps
- 12 Ingredients
- 10 min
- 20 min
- 15 min
Instructions
-
Cook pasta
- In a pot, boil 4 L water with 2 tbsp salt. Once boiling, add spaghetti and cook according to packet instructions. Drain pasta and coat spaghetti with 2 tbsp olive oil. Set aside.
- Coating pasta in olive oil prevents the pasta from drying out too fast and sticking to each other.
-
Fry aromatics
- In a separate pan on medium heat, melt butter and add in garlic, curry leaves and chili padi. Fry for 1 minute until fragrant.
-
Add salted egg yolks, sugar and whipping cream
- Add salted egg yolks into the pan. Using a fork or a spatula, mash the yolks and mix into the sauce until it is well combined.
- In the same pan, add sugar and whipping cream. Mix well for 4 to 5 minutes, until sugar dissolves and sauce slightly thickens. Season to taste with salt if needed.
-
Add pasta and prawns
- Toss spaghetti and prawns in the sauce. Stir well for 4 to 5 minutes, until pasta is evenly coated.
- You may use either fresh or frozen prawns for this dish
Plate and Serve!
Transfer salted egg butter prawn pasta to serving dish and serve hot.
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Ingredients
- Serves 2 people
-
200 g dried spaghetti
-
4 salted egg yolks (steamed)
-
10 to 12 prawns (peeled and deveined)
-
2 tbsp butter
-
¼ cup curry leaves
-
60 ml whipping cream
-
1 clove garlic (finely chopped)
-
1 chilli padi (bird’s eye chilli) - sliced
-
1 tbsp sugar
-
2 tbsp olive oil (substitute with vegetable oil)
-
4 L water
-
salt
Nutrition
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