400 g spaghetti
2 tbsp italian parsley
100 ml olive oil
40 g grated parmesan chese
100 g green curly chillies
5 green tomatoes
6 cloves garlic
2 lime leaves
1 tsp sugar
1 tiger prawn (deveined)
To make green chili paste, boil green curly chilies, shallots, garlic & green tomatoes in water, until they are soft.
Mash with a mortar and pestle, or coarsely chop in food processor.
Heat up olive oil in a pan, pour the green chilli paste into the pan.
Add lime leaves and sugar.
Fry the paste in olive oil until it is fragrant.
Cook until the water in the paste evaporates, and it turns into a darker green.
Set aside your green chilli paste.
Boil the pasta according to instructions on the box (as each brand is different).
Drain the pasta and put it into a big bowl. Save some pasta water for adding into the sauce later.
evein the tiger prawn, cut it in half, and sauté in butter on medium heat for about 5 minutes, or until it is no more translucent, and turns orange.
Finely chop the Italian parsley.
To the big bowl of spaghetti, add the green chili paste, grated parmesan cheese and the freshly chopped Italian parsley.
Mix well. Add salt to taste.
To create more sauce, add some pasta water, a tablespoon at a time.
When serving, sprinkle more Parmesan cheese, and top with the sauteed tiger prawn.