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.