- 10g angel hair pasta
- 5g garlic
- 15ml extra virgin olive oil
- 15ml kikkoman shoyu
- 10ml mirin
- 4 medium-size tiger prawns
- 10g tobikko
- 5g chopped chives
- 5g chopped wakame
- Cook angel hair pasta according to packet until al dente. Rinse under cold water and set aside.
- Gently saute the chopped garlic with extra virgin olive oil and add in the shoyu, mirin and tiger prawns
- When cooked, remove from heat and toss with the pasta, tobikko and chives.
- Arange pasta neatly on a plate and sprinkle with some chopped wakame.
This entry was posted on February 2, 2008 at 2:51 am and is filed under Pasta, Seafood . You can follow any responses to this entry through the RSS 2.0 feed
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