1. Cook your spaghetti in salted water with a tbsp of oil until al dente (about 8 min).
2. In a mixing bowl : combine the minced prawns with a sprinkle of salt and pepper.
3. In a pot : add vegetable oil, chopped onions and diced tomato and stir fry for a minute.
4. Pour in a bag of BE Green curry sauce and 100ml water and bring to a boil.
5. Shape the prawn mixture into balls and poach them into this sauce until cooked through.
6. Plate your dishes by placing the spaghetti on each plate and laddle the Green curry sauce on top with prawns balls. Garnish with sweet basil leaves and red chili and serve immediately.
Chef S Tip
Drizzle with a light soy and fiery red chili sauce.
