Deliciously addictive, salted egg dishes are fast becoming a mainstay of Singaporean cuisine. Try it yourself with a fusion take on a traditional seafood pasta!
Ingredients
Serves 2 people
- 200 g dried spaghetti
- 4 salted egg yolks
Steamed
- 10 to 12 prawns
Peeled and deveined
- 2 Tbsp butter
- ¼ cup curry leaves
- 60 ml whipping cream
- 1 clove garlic
Finely chopped
- 1 chili padi (bird’s eye chilli)
Sliced
- 1 Tbsp sugar
- 2 Tbsp olive oil
Substitute with vegetable oil
- 4 L water
- Salt
Step 2 – Fry aromatics
- In a separate pan on medium heat, melt butter and add in garlic, curry leaves and chili padi. Fry for 1 minute until fragrant.
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