Who says pasta needs to be complicated to taste good? This Japanese-inspired angel hair pasta is tossed in a simple yet flavourful sauce made with Negi Leek Oil, shiro miso and soy sauce. The miso brings a savoury depth, while the Negi Leek Oil adds a fragrant aroma that brings everything together.
Top it off with a beautifully butterflied Kuruma Ebi Tiger Prawn and a generous sprinkle of Tobiko for that extra pop of colour and texture~ It's an easy way to turn a few simple ingredients into a dish that looks and tastes like something you'd order at a restaurant!
Recipe serves 2-3 pax.
Ingredients:
- 200g Liguori Capellini Angel Hair Pasta
- Zairyo Negi Leek Oil
- 1 Box The Better Kuruma Ebi Tiger Prawn
- 2-3 Tbsp Tobiko
- 2 Tbsp Saikyo Shiro Miso
- 2 Tbsp Kikkoman Soy Sauce
- 6 Garlic cloves (chopped)
- 2 Tbsp Butter (softened)
- Juice from lemon
The Kuruma Ebi
- Butterfly the Kuruma Ebi by cutting along the back and opening it up. Remove the vein if necessary.
- Mix together 3 cloves of garlic, 2 tbsp of softened butter, juice from a quarter lemon, and a dash of Italian herbs in a bowl.
- Generously spread the garlic butter mixture into the slits of the butterflied prawns.
- Add in 2 tsp of Negi leek oil to a heated pan (medium heat).
- Cook the prawn flesh side down first and sear until golden. Flip the prawn and do the same for the other side until prawn is just cooked. Set aside.
The Pasta Sauce
The key to this dish is getting the balance of the sauce right. The shiro miso adds a savoury, slightly sweet flavour, the soy sauce brings extra depth, and the Negi Leek Oil gives the pasta its fragrant, aromatic finish!
- In a bowl, mix 2 tbsp of Saikyo shiro miso, 2 tbsp of Kikkoman soy sauce and 2 tsp of Negi Leek Oil until well combined.
- Taste the sauce and adjust the proportions to your liking.
- Add in 3 cloves of chopped garlic
- Mix well and set aside.
The Pasta
- Bring a pot of water to a boil and add salt and olive oil (optional).
- Cook the angel hair pasta for 2 minutes, till al dente. Angel hair cooks quickly, so keep an eye on it!
- Before draining, reserve a cup of pasta water.
- Drain the pasta and set aside.
Assembling the pasta dish
- Heat the sauce up in a pan until fragrant over medium low heat.
- Toss in cooked pasta and add in splash of pasta water where needed.
- Mix pasta with the sauce until they are evenly coated.
- Twirl the pasta onto a plate, top it with the garlic butter kuruma ebi and top it with a spoonful tobiko.
Viola~ It's ready to be served. Enjoy