Description
A bold and spicy fusion pasta that combines tender prawns, vibrant sambal belacan, and perfectly cooked spaghetti tossed in a savory chili sauce with fresh herbs and a squeeze of lime.
Ingredients
Scale
- 400 grams spaghetti
- 300 grams raw prawns, peeled and deveined
- 3 tablespoons sambal belacan
- 4 cloves garlic, finely minced
- 1 medium shallot, finely chopped
- 2 tablespoons olive oil
- 150 grams cherry tomatoes, halved
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a rolling boil and cook the spaghetti until al dente. Reserve a small cup of pasta water, then drain.
- In a small bowl, mix the sambal belacan with fresh lime juice and set aside.
- Heat olive oil in a wide skillet over medium heat. Sauté the minced garlic and chopped shallot until fragrant and translucent.
- Add the raw prawns and cook for 2 to 3 minutes until they turn pink. Stir in the cherry tomatoes and cook until slightly softened.
- Add the cooked spaghetti into the skillet along with the sambal mixture. Toss well to coat, adding a splash of reserved pasta water if needed. Season with salt and black pepper.
- Sprinkle chopped fresh parsley over the pasta and toss gently.
- Serve immediately while hot and glossy.
Notes
- Adjust the amount of sambal belacan to control the spice level.
- Do not overcook the prawns to keep them tender and juicy.
- Use freshly squeezed lime juice for the best flavor balance.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 190mg
Keywords: Sambal Belacan Pasta, spicy prawn pasta, Malaysian fusion pasta, chili shrimp spaghetti, sambal pasta recipe