Thai Chili Paste Carbonara Fettuccine with Butterfly Prawns (เฟตตูชินีคาร์โบนาร่าน้ำพริกเผากุ้งทอดบัตเตอร์ฟลาย)

1.Peel the prawns, leaving the tails intact. Butterfly each prawn by cutting along the back, then make a small slit near the base of the tail. Thread the tail through the slit to create a butterfly shape. Repeat with the remaining prawns.

2.Season the prawns lightly with salt. Coat with flour, dip into the beaten egg, then coat evenly with breadcrumbs. Deep-fry in 180°C oil until golden brown and cooked through. Drain well.

3.Bring a large pot of salted water to the boil. Cook the fettuccine until al dente, reserving about 3 tablespoons of the pasta cooking water before draining.

4.Heat a frying pan over medium heat. Cook the Thai chili paste briefly until fragrant. Add the reserved pasta water and the carbonara sauce, stirring until well combined and just beginning to simmer. Add the cooked fettuccine and toss until evenly coated. Remove from the heat, then stir in the lime juice.

5.Divide the pasta among serving plates. Top with the crispy butterfly prawns and garnish with tobiko, fried shallots, and sliced spring onion before serving.