By Seraphina Woon
Today, we bring you a lovely pasta photo portfolio thanks to our skilled friends at Kilo Kitchen.
Who doesn’t love a good pasta dish? Easy to whip up and gut satisfying, Kilo’s Japanese influenced pasta has been one of the restaurant’s longtime crowd pleasers. Takes just under 20 minutes to make and guarantees a long, satisfying snooze after.
- 200g Capellini pasta
- 5 Peeled tiger prawns
- 90g Ebiko
- 2 Large pinches Kosher salt
- 2 Large pinches crushed black pepper
- 5g Sugar
- 5g Chopped garlic
- 150g Whipping cream
- 5g Spring onions, to garnish
- Liberally pour olive oil into a hot pan and fry the chopped garlic till it turns a golden shade.
- Pop in the prawns and sautéed them lightly until they get a bit of colour. Make sure not to burn the garlic in the process. Move all the ingredients around continuously.
- Add in whipping cream and the Ebiko, followed by salt, pepper and sugar. Leave it to simmer for 2 minutes until the salt and sugar start to dissolve.
- Bring a separate pot of salted water up to boiling point and cook the Capellini for 5 minutes. When that’s done, strain it and fold the pasta into the Ebiko sauce.
- Plate the pasta and arrange the prawns on top of the Capellini. Finish by garnishing with thinly sliced spring onions.