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 chilli padi (bird’s eye chilli) - sliced

  • 1 tbsp sugar

  • 2 tbsp olive oil (substitute with vegetable oil)

  • 4 L water

  • salt

Recipe Courtesy of Asian Food Network

Salted Egg Butter Prawn Pasta

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!
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
  • Easy
  • 10 min
  • 20 min
  • 15 min
  • 4 steps
  • 12 Ingredients
  • Easy
  • 4 steps
  • 12 Ingredients
  • 10 min
  • 20 min
  • 15 min

Instructions

  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.
    • Coating pasta in olive oil prevents the pasta from drying out too fast and sticking to each other.

  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.

  3. Add salted egg yolks, sugar and whipping cream

    • Add salted egg yolks into the pan. Using a fork or a spatula, mash the yolks and mix into the sauce until it is well combined.
    • In the same pan, add sugar and whipping cream. Mix well for 4 to 5 minutes, until sugar dissolves and sauce slightly thickens. Season to taste with salt if needed.

  4. Add pasta and prawns

    • Toss spaghetti and prawns in the sauce. Stir well for 4 to 5 minutes, until pasta is evenly coated.
    • You may use either fresh or frozen prawns for this dish

Plate and Serve!

Transfer salted egg butter prawn pasta to serving dish and serve hot.

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