Ingredients:
3 cloves of garlic – chopped
1 tablespoon butter
1-2 chilli padi, sliced
Shelled prawns
Pasta (should be strandy type)
2-3 tablespoon of pasta water
Cooking Cream (about 100g)
2 tsp tom yum paste
Chopped parsley
¼ stalk lemongrass , 1-2 kaffir lime leaves (optional)
Method:
- Cook pasta in a pot of salted water, until Al Dente. Drain and put under cold running water to stop the pasta from cooking further. Set aside with 2-3 tablespoon of pasta water
- Heat the pan and lightly fry the chopped garlic
- Once there’s a nice aroma, add in the prawns and stir fry till it is cook. Set aside the prawns
- With the remaining garlic in the pan, add in sliced chilli padi, lemongrass and kaffir lime leaves and do a lightly fry
- Add in the tom yum paste and about 2-3 tablespoon of pasta water, mix evenly.
- Pour the cooking cream in and mix gently under low heat. Add milk if you want more gravy but don’t want it to become too thick
- Add in pasta and mix evenly
- Dish the pasta, place the prawns on the top and sparkle with some parsley
Original Recipe: BZMommy
