Cooked a pasta dish for supper inspired by Singapore Hokkien Mee.
Cooked tiger prawn head and shells then made a stock out of it. Cooked the pasta slightly under the usual al dante so that it could cook and absorb all that delicious prawn stock.
Pan seared the tiger prawns separately then tossed it in together with the noodles.
Could've been more prepared with stoking up garlic chives and taugeh to make it more authentic but didn't really plan to make this so I just went with what I had.
Super delicious and satisfying supper that I will definitely want to try and make it again soon.. with the other missing ingredients of course.
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Wow, your Singapore Hokkien Mee-inspired pasta looks absolutely mouth-watering! The prawn stock idea is genius for infusing that extra flavor. Even without the garlic chives and taugeh, it seems like you nailed it. Can't wait to see the next version with all the authentic ingredients. Great job! 🍝🦐
Yummi spaghetti with prawns 💖💖