Kerabu Pasta Recipe

Kerabu Pasta Recipe

(Nyonya Recipe)

180g spaghetti (cooked according to packet instructions

  until al dente - keep 1 tablespoon of the water for later use)

4 jumbo prawns, shelled and de-veined (leaving the tails intact)

4 shallots, sliced thinly

1 small tomatoes, chopped into small cubes

1 tablespoon coriander leaves, chopped

1 tablespoon finely sliced ginger flower (bunga kantan)

some kaffir lime leaves, sliced very finely

Seasoning:

4 tablespoons sambal belachan

4 tablespoon kalamansi lime juice or to taste

salt to taste

sugar to taste

Method:

Bring one cup water to a boil and add in prawns.  Remove once they are cooked.  Set aside and retain the prawn stock for later use.  Mix seasoning in a large mixing bowl.  Toss in the spaghetti, 1 tablespoon of water left from boiling the pasta, the prawns and rest of the ingredients to mix thoroughly.  Serve immediately with extra sambal belachan if desired.