Baby mar­row ‘spaghetti’ with tomato and prawn sauce

SERVES 4 PREPA­RA­TION: 10 MIN COOK­ING: 10 MIN

Drum Food - - CONTENTS -

30ml (2T) olive oil

1 onion, chopped

2 red chillies, chopped

2 gar­lic cloves, chopped

1cm ginger, chopped

5ml (1t) Chi­nese five-spice 120g shi­itake mush­rooms,

sliced

1 can (410g) chopped to­ma­toes 30ml (2T) soy sauce

200g prawns, de­veined and

shelled few drops of fish sauce

20g but­ter

350g baby mar­row “spaghetti” hand­ful co­rian­der, chopped 1 Heat a pan of oil over medium heat. Add the onion and sauté un­til soft. Stir in the chilli, gar­lic, ginger and five-spice. Cook un­til fra­grant.

2 Add the mush­rooms and to­ma­toes and sim­mer for 2 min­utes. Stir in the soy sauce and prawns and cover the pan. 3 Steam the prawns for about 2 min­utes. Un­cover and sea­son with fish sauce and add the but­ter.

4 Add the baby mar­row “spaghetti” and cook for about 2 min­utes. Serve im­me­di­ately.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.