ID: 82fa4366...
This is the ultimate plate of silky, luscious garlic prawn spaghetti, elevated with a special Asian-inspired spring onion and ginger pesto. The savory soy and oyster sauce create an incredibly flavorful coating for the pasta, making it a quick and deeply satisfying fusion dish.
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Prepare a pesto by pounding chopped spring onions, ginger, and salt, then pouring hot vegetable and sesame oil over the mixture. → Boil spaghetti in generously salted water until al dente. → In a separate pan, sauté garlic, prawns, and chilli flakes, then create a sauce with soy sauce and oyster sauce. → Transfer the cooked spaghetti directly to the pan with the prawns. Add the spring onion pesto and toss everything over high heat until the sauce emulsifies and coats the pasta. → Adjust consistency with reserved pasta water if needed, then plate and serve immediately.
Prepare a pesto by pounding chopped spring onions, ginger, and salt, then pouring hot vegetable and sesame oil over the mixture. → Boil spaghetti in generously salted water until al dente. → In a separate pan, sauté garlic, prawns, and chilli flakes, then create a sauce with soy sauce and oyster sauce. → Transfer the cooked spaghetti directly to the pan with the prawns. Add the spring onion pesto and toss everything over high heat until the sauce emulsifies and coats the pasta. → Adjust consistency with reserved pasta water if needed, then plate and serve immediately.
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The key to the spring onion pesto is pouring hot oil over it. This takes the raw edge off the onions and ginger, creating a more mellow and fragrant flavor.
Don't be shy with the salt in your pasta water; it's the only chance you get to season the pasta itself properly.
The magic happens when you finish cooking the al dente pasta in the pan with the sauce. The tossing motion over heat emulsifies the liquid and starch, creating a silky, restaurant-quality sauce.
Always reserve some starchy pasta water. It's the secret ingredient to adjust your sauce's consistency without diluting the flavor.
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