Fiery Tom Yum Kung Spaghetti

Name: Fiery Tom Yum Kung Spaghetti
Yield: 2 servings
Cuisine: British
Ingredients: 2 servings Spaghetti; 100 g Prawns; 1/2 Onion *thinly sliced; 150 g Shimeji *OR other Asian Mushrooms; 1 tablespoon Oil; 2 Eggs; Coriander Leaves for topping; <Sauce>; 1 tablespoon Tom Yam Paste; 1 tablespoon Mirin; 2 teaspoons Soy Sauce OR Fish Sauce

Hiroko Liston @hirokoliston

Melbourne, Australia

This is my second ‘Fiery Spaghetti’ recipe after ‘Fiery Beef Bulgogi Spaghetti’. When I eat spicy food, I always sweat a lot. But I love spicy food. This is a Thai-inspired dish and it is really fiery hot. The amount of Tom Yum Paste in this recipe is just right for me, but you can add more if you dare!

Hiroko Liston @hirokoliston

Saved

Ingredients

2 servings

2servings Spaghetti
100 gPrawns
1/2Onion *thinly sliced
150 gShimeji *OR other Asian Mushrooms
1 tablespoonOil
2Eggs
Coriander Leaves for topping
<Sauce>
1 tablespoonTom Yam Paste
1 tablespoonMirin
2 teaspoonsSoy Sauce OR Fish Sauce

Saved

Steps

1

Start cooking Spaghetti in boiling salted water according to the instruction.
2

Thinly slice Onion. Cut off the bottom of Shimeji and tear into smaller pieces. In a small bowl, combine all the sauce ingredients.
3

Heat Oil in a frying pan over medium high heat, cook Eggs as you like them (*e.g. scrambled or fried) and transfer to a plate. Cook Onion and Shimeji until the onion is cooked, then add Prawns.
4

Add the sauce and stir to combine. Then add the cooked Spaghetti and mix well.
5

Place cooked Egg on top and sprinkle with Coriander Leaves.