How To Make Low Fat Grilled Prawn Spaghetti in Golden Pumpkin Sauce
Updated: Apr 2
Aren't we tired of the same old spaghetti bolognese, carbonara or aglio e olio? Me too! Our lovely chef from Kay Event & Patisserie made us this new flavors we had never tasted before. It's honestly so delicious, we have to share it with everyone.
Set A - Pasta
200g angel hair 1tsp salt
Set B - Sauce 100g potato 200g pumpkin 1tsp salt 100g milk
Set C - Marinate prawn 8pcs prawn (split into half) A pinch white pepper
A pinch of salt
A dash of olive oil
Set D - Filling 2pcs chicken ham (optional) 80g all sorts mushrooms (optional) 5 cloves garlic (chopped)
A pinch of salt A pinch of black pepper A dash of olive oil A dash of lea perin A bunch of parsley (chopped)
Dice the potato and pumpkin into small cubes. Steam both potato and pumpkin for about 15 minutes.
Blend the steaming hot potato and pumpkin with milk and salt using a house blender.
Marinate the prawns with black pepper, salt and olive oil for about 15 minutes. After marination, pan grilled the prawns with small amount of hot oil.
Boil your pasta with water for about 1 minute. Set the pasta aside once done.
Heat up small amount of oil in your frying wok. Pour in chopped garlic and fry until it turns golden in color.
Pour in assorted mushroom, vegetables (if any), luncheon meat and grilled prawn. Add in salt and black pepper. Stir fried them for about one minute.
Pour in the blended sauce and pasta. Use wok shovel to mix them up corporately.
Add in lea & perrins seasoning. Mix them up corporately with wok shovel and let the pasta and sauce shimmer for about 30 seconds.
WAHLAAAA!!!! and it's done. Isn't it simple yet amazing? We hope you love the recipe as much as we do. Please feel free to share the recipe with your friends, family and colleagues. Stay tune with us for more amazing recipes :)
** We would recommend to separate the sauce and the pasta if you do not consume immediately. The sauce will dry up and it won't taste as great. **