There was a time, about 3 or 4 years ago when Salted Egg was the flavour of the season. From crisps to breaded chicken drenched in salted egg yolk sauce, everyone was creating all types of dishes with this ingredient. Though the fad has died down, the golden ingredient still makes a good dish. What’s more apt than combining the salted egg with prawns and pasta!
Salted Egg Pasta
This is a Southeast Asian favourite. It has a distinct flavour that is well-liked among many Singaporeans. The sauce's creamy, subtly sweet and salty flavour is definitely a fan favourite.
Ingredients
- 250 g spaghetti
- 6 pcs salted egg yolk steamed and mashed
- 10 pcs prawns deshelled and deveined
- 2 pcs birds eye chilli sliced
- 3 cloves garlic crushed or finely diced
- ½ cup curry leaves fresh ones if possible
- 125 ml whipping cream
- 50 g butter
- 1 tbsp sugar
- ½ tsp salt
Instructions
- Cook the spaghetti till al dente by following the instructions on the packet. Once cooked, put it aside with a coating of oil to avoid it from sticking together.
- Steam the salted egg yolk for 5 minutes over a stovetop or in a microwave oven, then mash as fine as possible.
- In a large pan, melt butter over medium heat. Add in garlic, chillies and curry leaves.
- Add the salted egg yolk into the pan and stir till well combined, then add the sugar and whipping cream and let it bubble slightly.
- Add the prawns and pasta then stir till well combined and the prawns are cooked. Season to taste with salt.