Spicy Prawn and Eggplant Pasta

Spicy prawn and eggplant pasta tossed with addictive spicy-sweet sauce with kaffir lime leaves. Topped with scallion and freshly squeezed lime juice.

For this recipe, I use round green eggplants, but if you can’t find it just replace it with regular eggplant. Save some of the pasta cooking water- I used angel hair pasta here- to bind the sauce together

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Related article: Hummus Pasta with Grilled Eggplant

Spicy Prawn and Eggplant Pasta

Ingredients

• 200g angel hair pasta
• 2 tbsp vegetable oil
• 1/2 medium onion, minced
• 6 Thai eggplants, roughly chopped
• 2 green chilies, minced
• 3 kaffir lime leaves, thinly sliced
• 10 prawns, roughly chopped
• 1 tbsp oyster sauce
• salt and pepper, to taste
• freshly squeezed lemon juice
• chopped scallion to serve

Directions

1. On medium-high heat, sear eggplants in a pan with a little bit of oi, about 3 mins, until slightly charred and softened. Remove from the pan.
2. Cook pasta according to package instructions until al-dente. Strain the pasta and reserve 1/4-1/2 cup pasta water.
3. In the same pan add another tablespoon of vegetable oil, add the onion, cook for about 2 minutes or until soft and fragrant. Then stir in green chilies, kaffir lime leaves, prawns, cooked eggplant, oyster sauce, a little bit of sugar, freshly ground black pepper, and 1/4 cup reserve pasta water. Stir until sauce is slightly bubbling.
4. Add in cooked pasta, toss to combine until the pasta coated thoroughly. Taste and adjust seasoning, add a splash of pasta water if pasta looks too dry.
5. Transfer to a serving plate, top with scallions, and lime juice.