GoodyFoodies: Recipe: Spaghetti with King Prawns, Ebikko and Rocket

"Mummy, can you please cook us pasta for lunch today?" said my two little ones.

Some days, my kids will make special food requests in the mornings and I will make it for them for lunch. I usually just have a rummage through my fridge/freezer to see what ingredients I have to cook with. Luckily for them that day, I had bacon, grey oyster mushrooms, king prawns, ebikko and rocket leaves. And thus this gorgeous pasta dish was born!

Spaghetti with king prawns, ebikko and rocket

My kids choice of pasta is always spaghetti, as they love slurping every strand with gusto. I had a good feeling that they would enjoy this as it combines all their favorite ingredients together. The bacon is first cooked, set aside and sprinkled just before serving so that it remains crispy. The bacon fat/oil is then used to saute the mushrooms and king prawns (can you imagine the yumminess yet?). Once the pasta is plated, ebikko (shrimp roe) is added - I really like the texture and slight saltiness it adds to the dish. And this time, I garnished the pasta dish with some rocket leaves instead of sweet basil, and it worked out really well in terms of flavour. You can finish off the dish with a drizzle of truffle oil or grated Parmesan cheese, if desired.

I am really happy with this dish, and more so when my kids told me that they loved it and asked for seconds. :) Quick, healthy and delicious.

By the way, 2 more days to our Gordon Ramsay "Cook Like a Star" event. Do join us by cooking your favorite Gordon Ramsay recipes :)

Spaghetti with king prawns, ebikko and rocket
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 12-14 minutes
Serves 2

Ingredients
150g spaghetti
3 tbsp extra virgin olive oil
2 cloves garlic, finely chopped
3 streaky bacon, sliced
100g grey oyster mushroom, sliced
10 king prawns, peeled and deveined, with tails intact
2-4 tsp ebikko
15g rocket leaves, washed
Salt and freshly ground pepper

Optional topping
Truffle oil
Parmesan cheese

1. In a pot of salted water, cook the spaghetti pasta according to pack instructions, about 8-10 minutes until al dente. Remove from heat and drain, run under cold water to stop from cooking further.

2. Heat 2 tablespoon olive oil in frying pan on medium high heat. Add bacon and cook for 3-4 minutes, until crispy and golden brown. Remove and set aside.

3. In the same pan, add the garlic and cook for another minute. Add the mushrooms and fry for 2-3 minutes until cooked. Add the king prawns and saute for about 30-45 seconds, until cooked, then add the cooked pasta, drizzle with remaining olive oil and mix thoroughly for about 1 minute, and then season with salt and pepper. Mix in the crispy bacon.

4. Using a two-pronged carving fork, swirl some of the pasta around the fork. Slide the pasta off the fork and mound it in the center of a plate. Repeat for each serving. Spoon 1-2 tsp of ebikko on top of each plate and garnish with rocket leaves. Drizzle with truffle oil and shave Parmesan cheese on top, as desired.