Garlic Prawn Spaghetti (and its unique sauce)

The spring onion and ginger sauce in this dish is one thing that might strongly draw you in. It can rival the classic basil pesto with only a fraction of the cost.

The flavours are intense given the combination of spring onions and ginger pounded into a rough paste, blended with oils, and seasoned well.

garlic prawn spaghetti with spring onion and ginger sauce

Spring Onion and Ginger Sauce:

So, if you have lots of spring onions in your garden or have heaps in your fridge then you’re in luck. Just grab a good size of ginger plus salt, vegetable oil, and peanut oil and marry them! Now you have one flavoursome sauce to add to your prawn and al dente pasta. Simply delicious!

spring onion, ginger, salt
Spring onions. ginger and salt pounded.

And if you want the taste of the ginger to hit you, then add a couple teaspoons or more when you make the sauce, which I did. That’s one thing I’ve modified from the original recipe. I’ve also added 100g pasta to serve 3 people.

You can see the exact ingredients and instructions below authored by the popular Marion Grasby, creator of Marion’s Kitchen.

Garlic prawn spring onion ginger salt vegetable sesame oil

This garlic prawn spaghetti might look ordinary but don’t be deceived. One mouthful and you know it’s coming right at you, surprising your palate, and converting you one bite at a time. 

How To Make Garlic Prawn Spaghetti

Garlic Prawn Spaghetti

Servings: 2
Author: By Marion's Kitchen


  • 200 g (7 oz) spaghettini
  • 1 tbsp vegetable oil
  • 400 g (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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.