Salted Egg Pasta with Butter Prawns
Serves 2 people
Prep time: 10 minutes
Cook time: 20 minutes
- Long and skinny pastas, like spaghetti and linguine, are typically paired with light seafood sauces, cream or oil based sauces
- 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 chili padi (bird’s eye chilli), sliced
- 1 tsp sugar
- 2 Tbsp olive oil (Substitute with vegetable oil)
- 4 L water
- You may use either fresh or frozen prawns for this dish
- You can substitute spaghetti with any pasta types you prefer
In a pot, boil 4 L water with 2 Tbsp salt. Once boiling, add spaghetti and cook according to packet instructions.
Drain pasta and save ¼ cup of pasta water. Coat spaghetti with 2 Tbsp olive oil. Set aside.
- Coating pasta in olive oil prevents it from sticking to each other
In a separate pan on medium heat, melt butter and add in garlic, curry leaves and chili padi. Fry for 1 minute until fragrant.
- You can adjust the spiciness level of this dish by adding or removing the amount of chili padi
Add salted egg yolks and prawns
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. Then add in prawns.
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.
Toss spaghetti in the sauce. Stir well for 4 to 5 minutes, until pasta is evenly coated.
Plate and serve hot
Transfer salted egg butter prawn pasta into serving dish and serve hot.