Kerabu Pasta Recipe(Nyonya Recipe) |
Ingredients: Serves 2 |
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. |
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