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Sunday September 29, 2013 MYT 12:00:00 AM
Monday September 30, 2013 MYT 11:40:50 AM
This recipe is by Chef Nik Michael Imran.
In the time of Nik
3 tbsp extra virgin olive oil1 tsp minced garlic1 tsp roasted chilli flakes1 tsp chopped fresh parsley5 prawns (the bigger the better!)150g cooked spaghetti (reserve about 2 tbsp of the cooking water)Sea salt and Sarawak black pepper
Heat olive oil on medium heat and add prawns.
Saute until prawns are red and almost cooked (they should still be slightly raw inside at this point).
Add the garlic and swirl pan around while it sizzles. The garlic should be translucent and not browned.
Add the spaghetti with a little pasta water. This is to lubricate the flavours to meld easier and not to make it watery.
Season with parsley, chilli flakes, salt and pepper.
Serve with a twirl of the pasta on the plate, prawns on top and a sprinkle of chopped parsley.
Tags / Keywords:
Chef Nik Michael Imran, prawn, spaghetti, garlic
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