Special Recipes

Drunken Giant Prawn Fettuccine


  • 1 (+200g.) giant freshwater prawn
  • 3-1/2 Tbsp. Healthy Chef Soybean oil
  • 50 g. dry fettuccine pasta
  • 150 g. Cooked fettuccine pasta
  • 30 g. Shimeji mushroom
  • 2 Tbsp. Thai basil, chopped
  • 4 tsp. garlic, minced
  • 1/2 tsp. Bird’s eye chilli pepper (amount as desire), minced
  • 3 Tbsp. oyster sauce
  • 1 Tbsp. seasoning soy sauce
  • 2 Tbsp. sugar
  • 1 tsp. salt (for boiling pasta)
  • 1-1/2 tsp. green pepper corn or 1/2 tsp. coarse black pepper
  • ** salt and pepper to taste


  1. Place a large pot of water over high heat and bring it to boil.  Add salt and fettuccine into boiling water, stirring occasionally for approximately 8 to 10 minutes or until al dente (tender but still slightly firm) then strain and set aside.  
  2. While fettuccine is cooking, clean freshwater prawn and slice it in half along the body from head to tail with sharp knife or scissor and season with salt and pepper**.   
  3. In a large sauté pan over medium-high heat, add Healthy Chef Soybean oil and sear freshwater prawn halves with flesh side down until the shell beginning to turn pink.  Add garlic and chilli pepper, stir for couple minutes then add Shimeji mushroom, oyster sauce, seasoning soy sauce, and sugar stir continuously and let it simmer for couple minutes.
  4. Add cooked fettuccine along with basil into sauté pan, stir all ingredients together until the sauce thoroughly coated fettuccine.  
  5. Transfer to a serving plate along with warm homemade applesauce.  Serve immediately.