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Friday, June 11, 2010

Japanese Carbonara

@ Sin Ming Cook House / Bakery / Whateva

Well here I am back again in the kitchen; with left ingredients in the fridge I set about making a Japanese version of the Italian favorite Fettuccine Carbonara.  I took this recipe from this months Food & Travel magazine and modified it as I didn’t have mentaiko left from Sunday’s big cookout.

So here we go; Kurumaebi Pasta in all it’s glory:

Kurumaegi Pasta IngredientsIngredients

  • 150g Fettuccine Pasta (or any flat pasta)
  • 5 Fresh medium shrimps / prawns, deveined & butterflyed*
  • 1/2 Teaspoon of salt
  • 30g Unsalted butter (softened)
  • 3 Tablespoons of Japanese Mayonnaise
  • 1/2 Yellow Onion (sliced)
  • 6 Rashers of bacon (thinly sliced)
  • 1 Packet of shimeji mushrooms (cleaned and separated)

*original recipe calls for 2 sacs of mentaiko


  1. Bring water to a boil and cook pasta, drain and set aside
  2. In a small bowl, combine butter and mayonnaise
  3. Heat olive oil in a frying pan over medium heat.  Add onion and cook for 3 minutes.  Mix in bacon and mushrooms, shrimp.  Add salt and pepper to season and cook for a further 5 minutes constantly stirring.
  4. Set aside prawns and a few mushrooms and bacon to garnish.
  5. Turn off the heat add pasta to the remainder of ingredients in the pan, add the mayonnaise mix and incorporate everything well.
  6. Once everything is mixed well, add it to a plate for eating; garnish it with the prawns, mushrooms and bacon that was set aside previously.

Kurumaebi Pasta Bon Appétit – Sidney

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