Recipe Description
This recipe is courtesy of Anchor Dairy.
This recipe is best with
Recipe Ingredient
- Pasta:
- 50g Anchor Unsalted Butter
- 50g garlic, chopped
- 2 pcs praws
- 30g shimeji
- 30g sweet pea
- 30g cherry tomato
- 30g lotus roots, sliced
- 20g mala paste
- 150g pasta water
- 160g squid ink pasta, cooked
- Garnish:
- Chopped coriander
Instructions
- Boil a pot of salt water and cook pasta according to packaging time but reduce 1 min cooking time, drain pasta and add some olive oil to prevent it from sticking, set a side for later. Reserve pasta water for later use.
- Cook garlic with anchor unsalted butter on medium low heat until fragrant. Add in prawns, shimeji, sugar snap pea, lotus root, season with salt, cook on high heat for 1 min.
- Add mala paste and cook on medium heat for 30sec, add pasta water simmer on high heat until 1/3 is reduced. Add cooked squid ink pasta, bring to simmer, stir well check seasoning and remove from heat.
- Plate, garnish with coriander and serve, enjoy!
