prep time15 minutes
cook time15 minutes
serves1-2 pax
Ingredients
| 500 g | Crayfish (ready to eat Crayfish) |
|---|---|
| 4 | Salted Eggyolk |
| 200 g | Spaghetti |
| 1 tsp | White Sesame Seeds |
| 2 | Chili Padi |
| 230 ml | Evaporated Milk |
| 40 g | Unsalted Butter |
| Spring Onion | |
| Curry Leaves | |
| Salt | |
| Fine Sugar |
Method
- Remove the shells from the crayfish, reserving the meat for later
- Cook the spaghetti according to package instructions until al dente
- Steam 4 salted egg yolks until cooked through. Mash them thoroughly until smooth and creamy
- Deep-fry the curry leaves in unsalted butter until fragrant and slightly crispy
- Add the mashed salted egg and stir-fry with low heat until small, golden bubbles form
- Stir in the chilli padi and evaporated milk. Simmer for about 1 minute, then season with salt and sugar to taste
- Toss the reserved crayfish meat back into the pan with the sauce and let the flavours meld for a minute
- Add the cooked spaghetti and mix everything together until well combined
- Dish up and sprinkle generously with white sesame seeds and chopped spring onions
- No crayfish? Substitute fresh prawns for a delicious alternative
