• Prep Time 10 minutes
  • Cook Time 25 minutes
  • Serving For 2 people
  • Difficulty Easy

Recipe Description

This recipe is courtesy of Anchor Dairy.

This recipe is best with
Anchor Unsalted Butter

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


  1. 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.
  2. 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.
  3. 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.
  4. Plate, garnish with coriander and serve, enjoy!

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