Directions
- Prepare the sauce: In a mortar and pestle, pound the spring onions, ginger, and salt to form a rough paste. Transfer to a heat-proof bowl.
- Heat the oil: Place the vegetable oil and sesame oil in a small saucepan over medium-high heat. Heat until tiny bubbles form on a wooden spoon dipped into the oil. Carefully pour the hot oil over the spring onion mixture. Stir to combine and set aside.
- Cook the pasta: Boil a large pot of salted water. Cook the spaghettini until just al dente. Reserve 1 cup (240 ml) of the pasta water in case the sauce needs thinning. Drain pasta and set aside.
- Cook the prawns: In a large frying pan, heat 1 tablespoon (15 ml) of vegetable oil over medium heat. Add garlic, prawns, and chili flakes. Cook for 2–3 minutes, until prawns turn pink and opaque. Pour in soy sauce and oyster sauce. Simmer for 2 minutes, then remove from heat until ready to toss with pasta.
- Combine pasta and prawns: Add the drained spaghettini to the pan with the prawns. Turn heat to high and toss for 2–3 minutes until the sauce is thick and glossy. If needed, add reserved pasta water a little at a time to thin the sauce.
- Add spring onion & ginger sauce: Spoon the aromatic sauce over the pasta and toss gently to combine.
- Serve: Divide among plates and serve immediately, garnishing with extra spring onions if desired.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 2–3
- Difficulty: Easy
Variations & Substitutions
- Swap prawns for scallops, chicken, or firm tofu for a different protein.
- Adjust chili flakes to taste for a milder or spicier dish.
- Add vegetables like bell peppers or snap peas for extra crunch and color.
- Use whole wheat or gluten-free pasta for a healthier option.
Serving Suggestions
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