The KaiKai Book

INGREDIENTS: 200g spaghetti 400g frozen large shrimps (peeled) 3 tbsp olive oil 15g garlic (minced) 2 stalks lemongrass (minced) ½ tsp paprika ⅛ tsp salt 20g mayonnaise 50g Farmers Union Greek Style Yogurt 50g Nam Prik Pao (Thai chili jam) 1½ tsp fish sauce (to taste) 3 chilli padis (minced) 3 kaffir lime leaves (julienned) 1 tsp lime juice COOKING METHOD In a bowl, mix well 50g Greek Style Yogurt, 20g mayonnaise, 50g Nam Prik Phao and 3 minced chilli padis. Set aside In a large pot of boiling salted water, cook 200g spaghetti according to package instructions. Drain well and mix in ½ tbsp olive oil. Heat 2½ tbsp olive oil on low heat in a pan. Sear shrimp on both sides. Transfer to a plate and set aside. In the same pan, saute minced garlic and lemongrass until the oil is infused with it’s flavour. Add extra olive oil if needed. Pour in the chilli yogurt mixture and 3 julienned kaffir lime leaves. Add in 50ml pasta water. Season with ½ tsp paprika and 1½ tsp fish sauce. Add in the seared shrimp with 1 tsp lime juice followed by spaghetti. Mix well, garnishing with the remaining one julienned lime leaf and serve immediately. See more @ http://themeatmen.sg/bang-bang-shrimp-pasta/

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