Skip to main content

King Prawn Spaghetti


A n 'East meets West' straightforward one-dish meal  ~  Spaghetti cooked 'al dente', laced with King crustacean cooked in Asian oyster sauce with baby asparagus on the side.  This is a three-in-one dish of carbohydrates, protein, dietary fiber cum vitamins from the greens ~ asparagus.
Asparagus, low in saturated fat and very low in cholesterol comes from the edible stem of a plant.  It is also related to  onions, garlic and leeks.  Although there is a wide variety of asparagus, surprisingly, only a handful of them are edible and provide health benefits.  They can be harvested in three colours, mainly, white, purple and green.  Nutrients ...... yes, they are a good source of vitamin K, folate and vitamin C.


 
 


 
 


 

             
This pasta dish is indeed a delicious and delectable treat .......... Yummy!

Recipe for King Prawn Spaghetti

Ingredients
  • 350 gm king prawns (8 pieces)
  • 100 gm spaghetti
  • 3/4 cup water
  • a bunch of baby asparagus
  • 8 pips of garlic, chopped
  • 4  tsp oyster sauce
  • 1  tsp light soya sauce
  • 1/2  tsp seasalt, sugar, dark soya sauce
  • sesame oil
  • 2  tsp cornflour + 2  Tbsp water to thicken
Preparation
  1. Devein the king prawns with shell and head intact, trim off the whiskers.  Season with a sprinkling of seasalt and sugar.
  2. Saute some chopped garlic with oil, stir-fry the asparagus.  Dish out.
  3. In the same pan add in some chopped garlic, fry till fragrant and pan-fry the seasoned prawns.  Mix in 2 tsp oyster sauce.  Once the shells turn red, dish out and set aside.
  4. Add some oil to saute the balance chopped garlic, mix in the water, oyster sauce and other sauces, salt, sugar to taste, simmer.  Add in cornflour mixture to thicken.
  5. Boil some water with salt, and cook the spaghetti 'al dente'.  Strain and put on a serving plate.
  6. Drizzle on some sesame oil and light soya sauce, mix well into the spaghetti.
  7. Arrange some asparagus onto the serving plate, top up with the prawns and ladle on the oyster sauce gravy.
  8. Serve immediately.
 

I'm linking this to  Weekend Herb Blogging # 308 hosted by
Labels:

Comments

  1. ann lowOctober 31, 2011 at 1:21 PM

    Gosh! Cheah, you've made my favourite seafood - prawn!! Looks very delicious with that perfect picture :D Hungry liao ^_^

    ReplyDelete
  2. lenaOctober 31, 2011 at 2:12 PM

    the way you cooked the prawns is already very tasty and with spaghetti, i can imagine how delicious this meal is!!

    ReplyDelete
  3. Purabi NahaOctober 31, 2011 at 2:47 PM

    Cheah, this is a wonderful dish and I loved your presentation. Bookmarked!!

    ReplyDelete
  4. Cooking GalleryOctober 31, 2011 at 3:43 PM

    I love fusion pasta!! I just made another version too yesterday :-) . Your spaghetti looks really yummy, I love pasta with prawns!

    ReplyDelete
  5. My Little SpaceOctober 31, 2011 at 3:56 PM

    Looks terrific with the king prawns. The spaghetti sauce must be so tasty. Slurp....
    Have a great week ahead.
    Kristy

    ReplyDelete
  6. Quay Po CooksOctober 31, 2011 at 5:38 PM

    Wow! King prawns with spaghetti!! DROOLING!!

    ReplyDelete
  7. penny aka jeroxieOctober 31, 2011 at 5:52 PM

    I like this East meet West

    ReplyDelete
  8. tigerfishNovember 1, 2011 at 5:25 AM

    With those King prawns, this pasta dish is sure fit for a king!

    ReplyDelete
  9. Chopinand @ ChopinandMysaucepanNovember 3, 2011 at 6:48 AM

    Good one Cheah, this would be the first Italian pasta dish that I would be happy to dig in with both hands and fingers!

    ReplyDelete
  10. Sokehah cheahNovember 3, 2011 at 5:11 PM

    Ann
    Yes, prawns is also my favourite seafood too.

    Lena
    You've said it right!

    Purabi Naha
    Thank you.

    Cooking Gallery
    I'm sure you'll love this.

    Kristy
    Thank you. You have a great weekend too!

    Quay Po Cooks
    Thank you.

    Penny
    Try it, you'll fall in love with it!

    tigerfish
    Yes, fit for a king!

    ChopinandMysaucepan
    You'll love our local King prawns, real finger licking good!

    ReplyDelete
  11. Sonia ~ Nasi Lemak LoverNovember 3, 2011 at 7:58 PM

    Very big prawn Ho! So tempting!

    ReplyDelete
  12. JacksonMay 7, 2012 at 8:29 PM

    Awesome prawn spaghetti meal! Tried it with garlic sauce, it adds a nice taste to it.

    ReplyDelete
    Replies
    1. Sokehah cheahMay 7, 2012 at 10:03 PM

      Garlic sauce will certainly pair well with this. Thanks for dropping by!

      Delete
  13. UnknownJanuary 27, 2013 at 12:21 PM

    I've got to try this real soon!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and
Post a Comment
Read more

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe