Typically, spaghetti is served with tomato sauce containing herbs such as oregano and basil, olive oil and/or meat and/or vegetables with sprinkling of cheese on top. While my family loves this style sometimes I cook it the Chinese way using cooking oil, seafood or meat, Chinese mushroom and seasonings. It is still possible to sprinkle some cheese on top of the spaghetti even though it is cooked the Chinese way.
Ingredients:
- 280 g spaghetti (As a rule, 70 g per person.)
- 3 eggs
- 150 g medium-size prawns
- 1 head broccoli
- Optional - cauliflower & carrot
- 3 cloves garlic
- 3 tbsp cooking oil
- 1 tbsp sesame oil
- 1 tsp salt
- 2 tbsp light soy sauce
- 1 tsp pepper
- Boil the spaghetti according to the instructions on the packaging. Once done, set it aside.
- Wash and remove the shells and veins of the prawns. Give them a final rinse and set them aside.
- I like using broccoli as it is sweet and it gives a contrast to the whiteness of the spaghetti. Wash and cut into little florets. Cut the stem into 1/2 cm thickness. Set aside. (However, sometimes I do add carrots and cauliflowers.) In this instance I will be using only broccoli.
- Chop the garlic.
- Add cooking oil to kuali. Fry and stir up the eggs. When cooked, set them aside.
- Add more cooking oil and sesame oil in the kuali.
- Saute the garlic till fragrant.
- Add the prawns. Fry them till they are cooked. Dish them out to prevent them from being overcooked.
- Add and fry the stems of the broccoli. Half-way through add the florets and stir fry them till cooked, adding some water if necessary.
- Add the spaghetti and stir.
- Add back the eggs and prawns.
- Add the seasonings - salt, light soy sauce and pepper.
- Dish out and serve with some red chillies.