Seaweed Sesame Prawns and Tomatoes Spaghetti

Name: Seaweed Sesame Prawns and Tomatoes Spaghetti
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 3 Packets Roasted Seaweed 4g Packets; 1 tbsp Toasted Sriracha Sesame Seeds; 1 tbsp Soy Sauce; 2 tbsp Sesame Oil; 0.75 tbsp Garlic, minced; 0.5 tsp Sugar; 1 yolk Egg Yolk; 150 gram Spaghetti Pasta; 0.5 cup Soy Sauce; 12 pieces Medium Prawns; 10 pieces Cherry Tomatoes; 2 tbsp Chili Oil; 0.33333334 cup Scallions, chopped

Delicate spaghetti swirled in a silky soy-sesame egg yolk and umami rich seaweed crumble sauce, topped with succulent pan-seared prawns and fiery cherry tomatoes in chili oil-an effortless, restaurant-quality meal in under 15 minutes

myjourneyofeating

Prep15 min

Cook15 min

Total30 min

Servings2

Difficultyeasy

Dinner / SupperPastaEntrees

Ingredients

3 PacketsRoasted Seaweed 4g Packets
1 tbspToasted Sriracha Sesame Seeds
1 tbspSoy Sauce
2 tbspSesame Oil
0.75 tbspGarlic, minced
0.5 tspSugar
1 yolkEgg Yolk

150 gramSpaghetti Pasta
0.5 cupSoy Sauce
12 piecesMedium Prawns
10 piecesCherry Tomatoes
2 tbspChili Oil
⅓ cupScallions, chopped

Instructions

Gather all the ingredients ready. Mince the garlic, devein the prawns, and cut the cherry tomatoes in half.

Blend the seaweed and sesame seeds to a fine texture.

Transfer the seaweed crumble to a bowl and add all the other ingredients to make the seaweed sesame sauce.

Bring a pot of water to a boil, add 1/2 cup soy sauce, and cook the spaghetti according to the package instructions.

Set a pan over medium heat and add the chili oil. Add the prawns and cook for 1-2 minutes per side until pink and tender.

Add the cherry tomatoes and toss with half of the chopped scallions to combine.

Toss the drained spaghetti into the seaweed sesame sauce, reserving 1 cup of pasta cooking water to adjust the consistency if needed.

Toss until combined, adding a splash of pasta water if needed to loosen the sauce.

Divide the spaghetti onto plates and arrange the chili oil prawns and tomatoes on top. Drizzle the remaining chili oil and garnish with the remaining scallions.

See the full recipe on Pantoh

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