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
- 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
- Devein the king prawns with shell and head intact, trim off the whiskers. Season with a sprinkling of seasalt and sugar.
- Saute some chopped garlic with oil, stir-fry the asparagus. Dish out.
- 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.
- 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.
- Boil some water with salt, and cook the spaghetti 'al dente'. Strain and put on a serving plate.
- Drizzle on some sesame oil and light soya sauce, mix well into the spaghetti.
- Arrange some asparagus onto the serving plate, top up with the prawns and ladle on the oyster sauce gravy.
- Serve immediately.
I'm linking this to Weekend Herb Blogging # 308 hosted by
Haalo from Cook (almost) Anything