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

Haalo from Cook (almost) Anything