Prep Time: 20 mins
Cooking Time: 15 mins
Marinade: 1 hour or less
Serves: 2
Ingredients:
Prawn Marinade:
2 big tiger prawns
1/2 tbsp. coarse chili powder
2 tbsp. Shaoxing cooking wine
Salt & pepper
Pasta:
2 servings of spaghetti
1 tbsp. Olive Oil
3 cloves of garlic
5 baby eryngii mushrooms, sliced
1 tbsp. Italian mixed herbs (or arabiatta mix)
Salt & pepper
2 tbsp. of chopped fresh parsley
Method:
1. Clean prawns, de-veined, leave the head and tail intact.
2. Marinade prawn for an hour. Drain. Keep the liquid for pasta. Blow torch till prawns turning to red. About a minute each side. Set aside.
3. Cook pasta in salt water (with oil) according to the packaging instruction. I'm using Limon Linguine from Naples.
4. Heat oil and sauté garlic. Add in mushrooms, herbs, salt & pepper. Add the prawn marinade liquid into the wok. Return prawns into wok and sear for 1 min each side, remove.
5. Add pasta into the pan, moist with some pasta water and mix the pasta well with the mushrooms and herbs.
6. Dish out, sprinkle in chopped parsley, serve with the prawn on top and enjoy hot.