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Asian-Touch Creamy Tom Yam Pasta Preparation

  • Penne, uncooked 750 g
  • Butter, unsalted 2.5 tbsp
  • Garlic Clove, peeled and chopped 8 pc
  • Prawn, deshelled, head on, tail on, butterfly cut 250 g
  • Chilli Padi, sliced 5 pc
  • ¾ Lemongrass Stalk (white portion), thinly sliced
  • Kaffir Lime Leaf, cut into small pieces 6 pc
  • Pasta Water 9 tbsp
  • Cooking Cream 300 g
  • Parsley, chopped (leave some for garnish) 3 tsp
  1. Asian-Touch Creamy Tom Yam Pasta Preparation

    • Cook pasta in a pot of salted water, until Al Dente. Drain, and rinse it under cold running water to stop the pasta from cooking further. Set aside.
    • Heat the pan to melt the butter. Add in chopped garlic and lightly fry until aromatic.
    • Add in prawns and stir-fry until cooked. Set aside the prawns.
    • With the remaining butter and garlic in the pan, add in sliced chilli padi.
    • Add in tom yam paste, lemongrass, kaffir lime leaves, pasta water, and mix evenly.
    • Pour in cooking cream, and mix gently under low heat.
    • Add in a portion of the parsley, and mix evenly.
    • Once the sauce is boiling, add in cooked pasta, and mix evenly.
    • To plate, portion the pasta onto the bowl and place the prawns on top. Sprinkle some parsley as garnish.
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