Spot Prawns & Penne Pasta w/ Basil Roasted Eggplant

Spot Prawns & Penne Pasta w/ Basil Roasted Eggplant

  • Servings: 2-4
  • Difficulty: easy
  • Print

A simply luscious and elegant dinner just for the two of you. A west coast favourite, the spot prawn pairs well with the subtle bitterness of the eggplant, and our delicious Nuoc Cham sauce brings it all together!


  • 300g uncooked penne pasta* (cook, warm/hot)
  • 2 cup long Japanese eggplant (cubed)
  • 1 1/2 cup cooked prawns* (lightly seasoned)
  • 1 cup pan toasted peanuts (dry pan, lightly crushed)
  • 1 stem green onion (thinly sliced)
  • 2 stem Thai basil/Purple Thai (roughly chopped)
  • 1/2 tbsp olive oil
  • 1/2 tsp sesame oil (*optional)
  • 60-80ml NUOC CHAM sauce


  1. Lightly salt cubed eggplant, leave in a sieve for 15 minutes to draw out moisture. Pan fry/saute/roast until lightly browned.
  2. Cook pasta to specifications. Do not overcook. Drain and lightly toss with 1/2 tbsp of olive oil.
  3. Toss all ingredients together in a bowl, and dip into NUOC CHAM sauce with every bite.
  4. For a care-free dinner, toss about 60ml of our NUOC CHAM in with all hot ingredients and enjoy!

*Substitute rice noodle with any of the following: ramen, Italian pasta, vermicelli, Xinjiang or buckwheat noodles.

*Grilling, BBQ or pan-roasted is preferred. Poached or baked is acceptable