Editor: Florence Fong
Art Director: Chris Foo
Videographer/Video editor: Quinatasya Afridi

Aglio Olio Linguine with tiger prawns, hae bee & kaffir by Chef Willin Low, WILD ROCKET

30 min prep + 15 min cooking time

Ingredients:
80g linguine
25ml extra-virgin olive oil
5 cloves garlic, thinly sliced
2 chili padi, sliced
2 sprigs Italian parsley, chopped
10g hae bee (dried shrimps), soaked in warm water for 15 min, drained and roughly pounded
5 mid-sized tiger prawns, de-veined and de-shelled with tail intact
a splash of white wine
salt to taste
3 kaffir lime leaves, finely julienned

BITE the 8 Days Eat Out Guide, 2012.

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