Ingredients
- 4 cloves garlic
- 1 shallot (small red onion)
- 10 dried red chillies, seeded and soaked in hot water for 15 minutes
- 10 prawns, skin removed and deveined
- ½ carrot, thin swirls (or just Julien it)
- Some cabbage thinly sliced
- Pasta for two servings
- 1 to 2 Kasturi limes (or quarter of a lime), extract the juice
- 3 to 4 tablespoon of coconut oil (cold press or virgin is best)
- Salt to taste
Directions
- Boil water with a bit of salt and few drops of oil. Cook the pasta till al dente and drain it (overcooking the pasta will spoil the dish).
- In the meantime, take a mortar, add the garlics, shallot and soaked chillies. Pound till it becomes a paste (but still coarse). You can also store the paste if there is leftover.
- Take a large sauce pan, pour the oil and heat it on medium flame. Add the chilli paste into the oil and let it cook for 2 minutes.
- Then add the prawns and cook for 2 to 4 minutes. Add lime juice and a bit of salt.
- Once ingredients have amalgamated, turn off the flame.
- Add the pasta, carrots, and cabbage into the prawn and chilli. Mix evenly.
- Adjust salt and acidity.
Serving Note: Goes great by itself and with sparkling wines. You can also replace the carrot and cabbage with zucchini swirls. If you can't get coconut oil, use good quality sun flower oil.
