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 yolksSteamed
- 10 to 12 prawnsPeeled and deveined
- 2 Tbsp butter
- ¼ cup curry leaves
- 60 ml whipping cream
- 1 clove garlicFinely chopped
- 1 chili padi (bird’s eye chilli)Sliced
- 1 Tbsp sugar
- 2 Tbsp olive oilSubstitute with vegetable oil
- 4 L water
- Salt
Step 1 – Cook pasta
- In a pot, boil 4 L water with 2 Tbsp salt. Once boiling, add spaghetti and cook according to packet instructions. Drain pasta and coat spaghetti with 2 Tbsp olive oil. Set aside.
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