Urai Prawn Kemangi Pesto
Ingredients
- 2 pcs MI URAI Flat
- 300 g large prawns, cleaned and leave skin intact
- 2 tbsp light olive oil
- 3 cloves garlic, minced
- 2 red chillies, sliced
- Salt and pepper, as needed
- Lime wedges, for serving
- For Pesto:
- 2 bunches of lime basil
- 50 g cashew nuts
- 50 g Parmesan cheese, grated
- 1 clove garlic
- 30 ml extra virgin olive oil
Instructions
- 1. Cook MI URAI according to instructions on pack. Set aside.
- 2. For Pesto: In a food processor, add lime basil, cashews, Parmesan cheese and a little salt. Blend while slowly adding extra virgin olive oil until smooth. Set aside.
- 3. Heat light olive oil in a big pan with medium heat. Sauté garlic and chillies for 1 minute until fragrant. Season with salt and pepper as needed.
- 4. Add MI URAI and Pesto sauce into the pan along with prawns. Pour a little of the noodle water (water used from boiling noodles). Stir until noodles are well coated with Pesto sauce. Serve with lime wedges.
- Servings : 2
- Ingredient : Seafood
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