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

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe