Singapore
Soups
Prawn and Vegetables Spaghetti
Main courses
Difficulty Level: Moderate
Numbers of Portions: 2
Preparation time: 30 min
Ingredients
| 3cm (30g) |
Old ginger, remove skin, sliced thinly |
| 4 stalks (40g) |
Spring onions, sliced into 1 cm pieces |
| 4 tsp |
Vegetable oil |
| 4 cloves (20g) |
Garlic, coarsely chopped |
| 100g |
Long cabbage, sliced thinly |
| 80g |
Black shimeji mushrooms, remove roots |
| 200g |
Medium prawns, remove head, shell and entrails |
| 80g |
Dry spaghetti, boiled until al dante |
| 2 tsp |
Light soy sauce |
| 1 tsp |
Oyster sauce |
| 1/2 tsp |
Chilli flakes |
Method:
- • Blend ginger & spring onions together until it forms a paste.
- • Heat the oil. Remove 1 teaspoon of heated oil & add too the ginger spring onion paste. Mix well and set aside.
- • Stir fry the garlic in the remaining oil until light brown.
- • Add long cabbage & mushrooms. Stir fry until soft.
- • Add prawns & stir-fry until cooked.
- • Add boiled spaghetti, ginger, spring onion paste, soy sauce, oyster sauce, chilli flakes. Mix well & turn off heat.
2
43 min
Moderate
