Marion garlic prawn spaghetti

INGREDIENTS 200g (7 oz) spaghettini 1 tbsp vegetable oil 400g (14 oz) peeled and deveined prawns 4 garlic cloves, finely chopped ½ tsp chilli flakes 3 tbsp soy sauce 2 tbsp oyster sauce Spring Onion & Ginger Sauce: 1 cup finely sliced spring onion (scallions) 1 tbsp finely chopped ginger 1 tsp sea salt ¼ cup vegetable oil 2 tsp sesame oil INSTRUCTIONS STEP 1 To make the spring onion & ginger sauce, use a mortar and pestle to pound the spring onion, ginger and salt to a rough paste. Transfer to a heat-proof bowl. STEP 2 Place the vegetable oil and sesame oil in a small saucepan over medium-high heat. Heat until a wooden spoon dipped into the oil forms small little bubbles. Now pour the hot oil over the spring onion mixture. Stir to combine. Set aside for later. STEP 3 Cook the spaghettini in a large pot of boiling salted water until just al dente. Reserve 1 cup of the pasta cooking water in case you need to thin out the pasta sauce later. STEP 4 While the pasta is cooking, heat the 1 tablespoon of vegetable oil in a large frying pan over medium heat. Add the garlic, prawns and chilli flakes. Cook for 2-3 minutes or until the prawns are pink and opaque. Pour over the soy sauce and oyster sauce. Simmer for a couple of minutes then turn the heat off until the pasta is ready. STEP 5 Drain the pasta and add into the pan with the prawns. Turn the heat back to high and toss the pasta in the sauce for 2-3 minutes or until the sauce is thick and glossy (if it looks too thick for your liking, thin out with a little pasta water). Spoon over the spring onion & ginger sauce and toss. Divide among plates and serve.