4 long dried red chillies
4 tbsp extra virgin olive oil
4 garlic cloves, finely chopped
1 x 185g (6.5 oz) tin tuna in extra virgin olive oil
4 tbsp oyster sauce
1 tbsp soy sauce
200g (7 oz) angel hair pasta
parmesan cheese to serve
chilli flakes to serve (optional)
Crispy Crumbed Egg:
½ cup white vinegar
½ cup plain flour
¾ cup panko breadcrumbs
vegetable oil for deep-frying
Soak the dried chilies in hot water for 10 minutes or until softened.
To make the crispy crumbed egg, add the vinegar to a small saucepan of water over high heat. When the water is just simmering, crack an egg into a small bowl. Use a spoon to swirl the hot water to create a whirlpool. Pour the egg into the centre of the whirlpool. Allow the egg to set for half a minute. Then swirl the water again and add the second egg. Cook the eggs for about 4 minutes or until set but still soft when gently pressed. Use a slotted spoon to transfer the poached eggs to a plate lined with paper towel. Allow to cool for a few minutes before crumbing.
To crumb the eggs, place the remaining egg into a bowl and whisk. Place the flour and breadcrumbs in two other separate bowls. Dip each egg into the flour, then egg and then the breadcrumbs.
Place a small saucepan of oil over medium heat and keep warm while you cook the pasta and pasta sauce.
Place a large pot of salted water over high heat.
While the water is heating up, start your pasta sauce. Heat the olive oil in a large frying pan over medium-high heat. Add the garlic. Squeeze excess water from the chillies and use scissors to snip them straight into the pan. Flake chunks of the tuna into the pan, then add the oyster sauce and soy sauce. Cook, stirring for a couple of minutes. Then turn the heat off while you cook your pasta.
When your pot of salted water is boiling, add the pasta and cook for 2 minutes or until just al dente. Transfer the pasta straight into the tuna mixture. Turn the heat to high and add a ¼ cup of the pasta cooking water. Toss the pasta until the sauce thickens. Then transfer to a serving plate and grate over the parmesan.
Now add your eggs into the hot oil and cook for 1-2 minutes or until golden. Drain on paper towel before placing on each plate of pasta. Sprinkle with chilli flakes (optional) and serve.