Sambal Pasta with Prawns
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Sambal Pasta with Prawns Recipe
Different brands of sambal belacan chilli varies in the heat level. Adjust the amount used accordingly to your preference.
- 1 serving (about 50 grams) angel hair (or any fave pasta)
- 1/2 tbsp olive oil
- 8 prawns shelled & deveined; patted dry on paper towels
- 2 garlic cloves minced
- 3 shallots sliced thinly
- 1 chilli padi (deseeded) or 1/2 finger-length red chilli sliced thinly
- 10 grams unsalted butter
- a handful baby spinach leaves washed and spinned dry
- sea salt
(A) Sambal Pasta Sauce
- 1/2 tbsp (10 grams) sambal belacan chilli to taste
- 1/2 tbsp tomato ketchup
- 1 tsp soy sauce
- 2 tbsp hot pasta water (may substitute with prawn or chicken stock)s
- 1 small lime halved
- fresh coriander
- freshly cracked black pepper
- Cook pasta. In a pot of water, add 1 tsp sea salt. Bring to a boil and add pasta. Cook until al dente (minus 30 seconds for angel hair, and 2 minutes off for spaghetti from the package recommendation cooking time). Set aside a cup of pasta water before draining the noodles.
- Make the sambal sauce. In a small bowl, mix ingredients at (A) to form a smooth paste.
- Cook prawns. Heat wokpan with oil. Add prawn and stir-fry quickly until they just turn opaque (do not overcook). Set aside the cooked prawns on a plate.
- Make pasta & serve. Add garlic, shallots, red chilli and butter to the remaining oil in the wok. Cook until the shallots are translucent, then add prepared sambal sauce. Let the sauce bubble, then toss in the cooked pasta. Stir-fry quickly so that the noodles are well coated in the sambal paste. Lastly, add cooked prawns and baby spinach. Stir fry for 30 seconds more or until the spinach is just wilted. Add some more pasta water as required to bind all the ingredients together. Garnish with lime, coriander and freshly cracked black pepper. Serve immediately.