Spaghetti Aglio Olio with Spicy Ebi Fry

The last time I made spaghetti Aglio Olio was around last year. I felt like making another version of this pasta after I ate a beautiful Japanese-style pasta - Spaghetti with Ebi mentaiko, in a Japanese restaurant during my holiday in Jakarta some time ago. The pasta was so simple but tasted heavenly...!

This spaghetti aglio olio with spicy ebi fry is inspired by the pasta which I had in Jakarta. Since I cannot find mentaiko (marinated pollock roe) here, I was looking for another spicy and creamy alternative - the answer was quite simple: spicy mayonnaise ;)! The Japanese love their mayo, so I thought, why shouldn't I give it a try?

I wasn't wrong, ebi fry (fried panko coated shrimps) with spicy mayo together with spaghetti aglio olio taste wonderful together! In Germany I always use the brand Thomi for mayonnaise. I think it has the closest consistency and flavour to Japanese mayonnaise. Thomi has got chili mayo too available in stores - and this chili mayo from Thomi is the mayo which I used. If you cannot find spicy mayo in your local supermarket, you can make your own spicy mayo by combining chili sauce (e.g Sriracha chili sauce) with, if possible, Japanese mayonnaise (e.g. Kewpie)

Ebi Fry

• 12 large shrimps
• 1 cup panko (Japanese bread crumbs)
  
• 1/4 cup flour
• 1 egg, beaten
• 1 tablespoon oyster sauce
• Salt and pepper to taste
  

Instructions

• Set the eggs, flour and bread crumbs in three different shallow bowls.
• Add oyster sauce, salt and pepper to the egg bowl and mix well.
• One at a time, dredge the shrimp in the flour, then dip in the egg mixture and coat with the bread crumbs.
  
• Repeat step 3 one more time (optional).
• Deep-fry the shrimps until golden brown.

Japanese-style Spaghetti Aglio Olio - serves 2

• 200 grams spaghetti, cooked to al dente
  
• 1/4 cup olive oil
• 1- 2 seeded bird's eye chilies, sliced thinly
• 3 - 4 cloves garlic, sliced thinly
• 2 tablespoons chopped green onions
• 1 tablespoon chopped parsley
  
• 1 teaspoon red pepper flakes
• 1 tablespoon soy sauce
  
• Salt and black pepper to taste
• Grated Parmesan cheese

Instructions

• Combine olive oil, garlic, chili and red pepper flakes in a skillet and cook under low heat for 8 - 10 minutes. The garlic should be golden brown and not burned.
• Add salt, pepper, chopped green onions and parsley and cook for another 1 minute.
• Toss in the cooked spaghetti and soy sauce and mix thoroughly that the pasta is well coated with the oil.
• Sprinkle with Parmesan cheese.
• Serve with ebi fry topped with spicy mayonnaise. You can also add other things such as cocktail shrimps, olives, sun-dried tomatoes, etc.