Stirfired Pasta with light sauce and fried prawn

I haven’t been cooking very much recently and my cupboards have been quite bare. I prepared this quick dish using a large prawn which was leftover from a lunch at Yook Tho Hin, but you can create something similar at home too. For bulk, I used pasta done as a very quick stirfry – my specialty haha…. and I’d actually run out of garlic too! But it was fine because it tasted pretty good even without garlic.

Here’s how I prepared my Stirfried Pasta with light sauce and Fried Prawn.

You need:-

• 1-2 large prawns – trim off legs, feelers and sharp bits
• prawn marinade – soy sauce, pepper
• pasta of your choice – I used Fusili or spirals
• 1 egg beaten
• 1 Onion sliced
• Milk
• Mustard
• Dried Mixed herbs

How to:

1. Marinade the prawn with soy sauce and pepper.
2. Put the pasta to boil in salted water.
3. In a pan, saute the sliced onion in olive oil until the onion is soft. Lower the heat and add in some milk depending on how much sauce you want. Allow the milk to simmer but not to boil.
4. Add some mustard, salt and pepper according to taste and some dried mixed herbs.
5. You can either add the beaten egg to the mix and then pour the sauce over the pasta or mix the pasta in, the choice is yours.
6. In another pan, heat up some oil then add in the prawn. Pan fry until the prawn is cooked – it will curl up and turn red. Do not over cook or it will be hard and rubbery.

I like this style of stirfried pasta so I use it as a base for leftovers. It works well with meats or seafood and the taste can be adjusted according to how you like it. I like mine with a stronger mustard base for some added zing

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Tagged as: Pasta, Seafood