WHAT YOU'll NEED

• 400g

  medium-large prawns
• 1

  tsp salt
• ½

  tsp ground white pepper
• ½

  cup cornflour
• ½

  cup oil
•  
• 50g

  butter
• 8

  cloves garlic, finely chopped
• 2

  stalks spring onion (white parts only), sliced thinly
• 2 – 3

  red bird’s eye chillies, thinly sliced
• 3

  stalks curry leaves, stripped from the stalk
• 100ml

  evaporated milk
• ½

  tsp salt
• 2

  tsp sugar
• 290g

  PREGO® Carbonara Mushroom Pasta Sauce
• 200ml

  water
• 400g

  PREGO® Fettucine, cooked according to packet instructions and drained
•  
•  

  Garnish:
•  

  Green part of spring onion, sliced thinly or shredded

HOW TO MAKE IT

• 1

  Trim prawn heads, remove sac and split prawns down the back to remove vein (but keep shells on). Season prawns with salt and pepper, and toss lightly to coat with cornflour. Heat oil in a frying pan and cook prawns in batches over medium-high heat until cooked through (about 5 minutes per side). Transfer prawns to a plate and set aside.
• 2

  Meanwhile, heat butter in a wok/pan over medium heat and saute garlic and spring onion until just beginning to brown. Add bird’s eye chillies and curry leaves, and stir-fry for 30 seconds before adding evaporated milk, salt and sugar. Bring to the boil and add PREGO® Carbonara Mushroom Pasta Sauce and water.
• 3

  Bring sauce to the boil, add prawns and stir in cooked fettucine. Transfer onto serving platter, garnish with spring onion and serve immediately.

• GOES WELL WITH … Rendang, satay and lots of other Raya specialties.