This fusion pasta dish is a plate of pure heaven – it’s silky, glossy and so darn good! It all starts with my spring onion pesto. Intrigued? You won’t want to miss out on this one!
200g (7 oz) spaghettini
1 tbsp vegetable oil
400g (14 oz) peeled and deveined prawns
4 garlic cloves, finely chopped
½ tsp chilli flakes
3 tbsp soy sauce
2 tbsp oyster sauce
Spring onion & ginger sauce:
1 cup finely sliced spring onion (scallions)
1 tbsp finely chopped ginger
1 tsp sea salt
¼ cup vegetable oil
2 tsp sesame oil
To make the spring onion & ginger sauce, use a mortar and pestle to pound the spring onion, ginger and salt to a rough paste. Transfer to a heat-proof bowl.
Place the vegetable oil and sesame oil in a small saucepan over medium-high heat. Heat until a wooden spoon dipped into the oil forms small little bubbles. Now pour the hot oil over the spring onion mixture. Stir to combine. Set aside for later.
Cook the spaghettini in a large pot of boiling salted water until just al dente. Reserve 1 cup of the pasta cooking water in case you need to thin out the pasta sauce later.
While the pasta is cooking, heat the 1 tablespoon of vegetable oil in a large frying pan over medium heat. Add the garlic, prawns and chilli flakes. Cook for 2-3 minutes or until the prawns are pink and opaque. Pour over the soy sauce and oyster sauce. Simmer for a couple of minutes then turn the heat off until the pasta is ready.
Drain the pasta and add into the pan with the prawns. Turn the heat back to high and toss the pasta in the sauce for 2-3 minutes or until the sauce is thick and glossy (if it looks too thick for your liking, thin out with a little pasta water). Spoon over the spring onion & ginger sauce and toss. Divide among plates and serve.