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.

Courtesy of Kilo Kitchen

Courtesy of Kilo Kitchen

Kilo’s Angelhair Ebiko Pasta
Serves 1
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Prep Time
7 min
Cook Time
10 min
Prep Time
7 min
Cook Time
10 min
Ingredients
  1. 200g Capellini pasta
  2. 5 Peeled tiger prawns
  3. 90g Ebiko
  4. 2 Large pinches Kosher salt
  5. 2 Large pinches crushed black pepper
  6. 5g Sugar
  7. 5g Chopped garlic
  8. 150g Whipping cream
  9. 5g Spring onions, to garnish
Instructions
  1. Liberally pour olive oil into a hot pan and fry the chopped garlic till it turns a golden shade.
  2. 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.
  3. 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.
  4. 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.
  5. Plate the pasta and arrange the prawns on top of the Capellini. Finish by garnishing with thinly sliced spring onions.
Adapted from Seraphina Woon
Adapted from Seraphina Woon
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Courtesy of Kilo Kitchen

Courtesy of Kilo Kitchen

Courtesy of Kilo Kitchen

Courtesy of Kilo Kitchen

Courtesy of Kilo Kitchen

Courtesy of Kilo Kitchen