Nori Sesame Prawn Pasta

Ingredients

• 1 pack nori seaweed snacks (small sheets, typically 5g packs)
• 2 tbsp toasted sesame seeds (for blitzing with nori)
• 250 g prawns (peeled and deveined)
• 1 tbsp crispy chili oil (plus extra for drizzling)
• 2 tbsp soy sauce (divided; some for sauce, some for pasta water)
• 1 tsp sesame oil
• 1 clove garlic (minced)
• 0.5 tsp sugar
• 1 egg yolk (for creaminess)
• 200 g pasta (such as spaghetti or linguine)
• 2 tbsp parmesan cheese (grated, for garnish)
• fresh chives (finely chopped for garnish)

Steps

1. 1

   Place the nori seaweed sheets and toasted sesame seeds into a blender or food processor. Blitz until you have a dark, crumbly mixture.

2. 2

   In a pan over medium-high heat, add a spoonful of crispy chili oil. Add the prawns and sauté until they are toasted, pink, and cooked through. Remove from heat and set aside.

3. 3

   In a small bowl, combine the blitzed nori mixture with soy sauce, sesame oil, minced garlic, sugar, and an egg yolk. Mix well until it forms a creamy sauce base.

4. 4

   Bring a large pot of water to a boil. Add a splash of soy sauce directly into the water to season the noodles.

5. 5

   Add the pasta to the boiling water and cook according to package instructions until al dente.

6. 6

   Drain the pasta (reserving a little pasta water if needed) and toss the hot noodles immediately into the nori sauce mixture so the heat of the pasta cooks the egg yolk slightly and creates a silky coating.

7. 7

   Top the pasta with the spicy cooked prawns and a drizzle of the leftover chili oil from the pan.

8. 8

   Finish the dish with a grating of cheese and a sprinkle of fresh chives before serving.

Notes

Adding soy sauce to the pasta water is a great trick to season the noodles from the inside out. Ensure the pasta is very hot when tossing with the sauce to help the egg yolk emulsify properly.

Nutrition per serving

• main
• pasta
• seafood
• quick dinner
• fusion
• spicy
• umami